Ingredients: Tomatoes 2 (medium), Tur dal 4 tbsps, tamarind half lemon size ball, red chillies whole 2, rasam powder 1 and 1/2 tsp, asafoetida 1/4 tsp, ghee2 tbsps, mustard seeds 1/2 tsp, coriander leaves few, curry leaves 10-12 and salt to taste.
Method: Wash and chop tomatoes. Wash and cook tur dal in two cups of water until soft. Strain, mash dal well. Reserve the strained cooking water. Soak tamarind in one cup of warm water, remove pulp and strain. Break red chillies in to two. Mix tamarind pulp with, chopped coriander leaves, rasam powder, asafoetida, salt and half the curry leaves and bring to a boil. Add tomatoes and reserved cooking water. Simmer for 4 – 5 minutes and add mashed dal. Stir well and cook for a minute. Remove from heat and sprinkle coriander leaves. Heat ghee in a pan, add mustard seeds. When they crackle, add broken red chillies and curry leaves. Pour in to prepared rasam and cover immediately to trap the aroma. Serve hot.