Dal Rasam

Ingredients:
Toor dal - 1/2 cup
Tamarind - a small lemon size
Tomato - 1 ripe and juicy
Tumeric powder - 1/4 tsp
Rasam powder - 1 tbsp
Salt to taste
Cilantro leaves to garnish

For tempering:
1 tsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida powder
a sprig of curry leaves
1 red chilli
1 green chilli
2 cloves garlic, crushed

Method:

1. Pressure cook toor dal with enough water and tumeric powder.

2. Mash the dal and dilute it with 1 cup of water.
3. Soak tamarind in water for 20 min and extract the juice.
4. Blanch the tomato, mash well.
5. Take 2 cups of water in a sauce pan and add the tamarind extract and mashed tomatoes.
6. Add tumeric powder and boil for 15 min till the raw smell of tamarind is gone.
7. Add rasam powder, dal water and salt.
8. Reduce the heat.
9.Tempering:
Heat ghee in another small pan.
Add mustard seeds and asafoetida.
When the mustard splutters, add red&green chillies, crushed garlic,pounded cumin and curry leaves. Pour the seasoning over the rasam.
10. Turn off the stove and garnish with coriander leaves.
Serve hot with rice.