INGREDIENTS

Tomatoes cubed
Asafoetida Powder
Rasam Powder
Red Gram Dhal
Water
Tamarind
Salt
Corriander Leaves
Ghee
Mustard Seeds
Cummin Seeds
Red Chilli
Curry Leaves

2 no
1/2 teaspoon
2 teaspoons
3 tablespoons
2 1/2 cup
lemon sized
to taste
chopped
2 teaspoon
1 teaspoon
1/2 teaspoon
1 no
a few

METHOD

1. Pressure cook the red gram dhal and set aside.
2. In a pan add the tomatoes, tamarind, asafoetida powder, rasam powder and salt. Add 1 cup of wate. Crush everything and simmer for about 15 minutes.
3. Add the cooked dhal and the remaining 1 1/2 cups water to the rasam and bring to the boil.
4. Heat 2 teaspoons ghee and add all the ingredients for tempering. When the mustard seeds splutter, add to the rasam.
5. Garnish with chopped corriander leaves and serve hot.

By: Pushpa Bai Jain