Tomato Dal Rasam

Rasam is one of the popular dishes in South India and almost prepared most of the days with their meal. This helps to digestion system. You can even serve it as a soup.

This goes well with steamed white rice with papad, chips, pickles, potato fry, egg fry, chicken/mutton/fish/crab fry...

Ingredients
Soaked Toor Dal – ¼ cup

Chopped Tomatoes – 3 (medium)

Rasam Powder – 2 tsp

Tamarind Pulp – 2 tsp

Asafoetida – a pinch

Salt to taste

(To Temper)

Ghee – 3 tsp

Mustard Seeds – ½ tsp

Dry Red Chillies – 2

Chopped Curry Leaves – few

Chopped Coriander Leaves – few

Method

Drain water from the soaked dal and cook it with 2 cups water till 2-3 whistles are given out. Strain and reserve the dal water. Mash the dal well.

Heat 1 cup water in a deep non-stick pan; add tamarind pulp, a few torn curry leaves, rasam powder and mix.

Then add chopped tomatoes, salt and asafoetida and mix well. Add half the coriander leaves and mix. Cover and cook on medium heat for a few minutes.

Add the dal water to the tomatoes and continue to cook for a minute. Add the dal and mix and bring the mixture to a boil.

In a pan, heat ghee. Add mustard seeds. When they splutter, add red chillies and the remaining curry leaves.

Add the tempering to rasam and cover immediately to trap the flavors. Garnish with the remaining coriander leaves and serve hot with rice.

Then serve it with steamed rice!!!