Tomato Rasam

How to Prepare

1. Soak tamarind in 2 cups of warm water for 10 minutes, then extract the juice and set aside.
2. In a large pot, add the tamarind juice, chopped tomatoes, turmeric powder, and rasam powder. Bring to a boil on medium heat.
3. Add cooked toor dal and 6 cups of water to the pot. Stir well and let it simmer for 10 minutes.
4. Add salt and crushed pepper-cumin mix. Stir and let it simmer for another 5 minutes until frothy.
5. In a small pan, heat ghee, add mustard seeds, cumin seeds, asafoetida, and curry leaves. Once mustard seeds splutter, pour this tempering into the rasam.
6. Garnish with chopped coriander leaves and remove from heat.
7. Serve hot with rice or as a soup.