Tomato Rasam - SK Khazana

Ingredients list for Tomato Rasam - SK Khazana

• 2 large Tomatoes chopped
• 1/2 cup Toor dal cooked
• 1 tablespoon Ghee
• 3 tablespoons Tamarind water
• a pinch Asafoetida
• a pinch Turmeric powder
• 2 tablespoons Rasam powder
• 1/2 teaspoon Cumin seeds
• to taste Salt
• 2 tablespoons Fresh coriander leaves
• to serve Steamed rice
• Tempering
• 1 1/2 tablespoons Ghee
• 1 teaspoon Mstard seeds
• 1/2 teaspoon Cumin seeds
• 1 Dried red chilli
• 1/4 teaspoon Asafoetida
• 7-8 Curry leaves

Method

1. Heat a non-stick pan, add tomatoes and ghee, mix and sauté for 1-2 minutes.
2. Add tamarind pulp, 2 cups water, asafoetida, turmeric powder, rasam powder and cumin seeds, and mix well. Let the mixture boil for 10 minutes.
3. Take cooked pigeon pea in a bowl and add 1 cup water and mix well. Add this to the boiling mixture, and add another cup of water and mix well. Let it come to a boil and switch the flame off.
4. Add salt and coriander leaves, mix well and take it off the heat.
5. For the tempering, heat ghee in a tempering pan, add mustard seeds, cumin seeds, broken red chilli, asafoetida and curry leaves and let the seeds splutter. Add the tempering to the prepared rasam and switch off the heat.
6. Transfer the rasam into a serving bowl and serve hot with steamed rice.