Tomato Rasam

How to Prepare

1. Soak tamarind in 2 cups of warm water for 10 minutes, extract the juice, and set aside.
2. In a large pot, add 10 cups of water, tamarind extract, chopped tomatoes, turmeric powder, and salt. Bring to a boil.
3. Add cooked toor dal to the pot and mix well. Simmer for 5-7 minutes.
4. Add rasam powder and let it boil for another 2-3 minutes.
5. In a small pan, heat ghee, add mustard seeds, cumin seeds, asafoetida, dried red chilies, and curry leaves. Let them splutter.
6. Pour the tempering into the rasam and mix well. Turn off the heat.
7. Garnish with chopped coriander leaves and serve hot with rice or as a soup.