Tomato Rasam

Ingredients

• - 3-4 tbsp: Red Gram Dal
• - 4 (large & finely chopped): Tomatoes
• - 1/2 tsp: Garlic paste
• - 1-inch piece: Ginger (finely chopped)
• - 1 tsp: Garlic grated
• - 1-2: Green chilies finely chopped
• - Coriander leaves, finely chopped
• - 1/2 tsp: Turmeric powder
• - 1tsp: Mustard seeds
• - 1tsp: Cumin seeds
• - 1-2 : Whole dried red chili (halved)
• - A pinch: Asafoetida
• - Curry leaves few
• - Chili or pepper powder to taste
• - 2 tbsp: Oil
• - 21/2 cups: Water
• - Salt to taste

Method

• - Pick, wash and pressure cook the dal and keep side.
• - Heat 2 tbsp oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. Add salt, chili & turmeric powder and a cup: of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.
• - Serve hot garnished with coriander leaves.