Ingredients
2 Nos Tomato
2 tbsp Toor Dal
1 tsp Mustard seeds
1 tsp Turmeric powder
1/2 tsp Asafoetida
6-7 Nos curry leaves
1 tsp Ghee
Few coriander leaves
To roast and grind
1 tbsp Toor Dal
1 tsp Pepper
3-4 Red chillies
1 tsp Cumin seeds
Method
Cook the Toor Dal in 1 cup of water, Let it cool.
Chop the tomatoes finely.
Reserve 1/4th portion and grind the rest of the tomatoes into a puree.
Hear 1/2 tsp of ghee and roast the toor dal, pepper and chillies till the Dal turns brownish .
Now add cumin , saute and switch off the flame.
Let it cool.
Grind into a smooth paste with very little water.
Add this paste and tomato puree to the vessel in which the rasam is going to be cooked.
Now add turmeric powder, asafoetida, salt . Let it boil in low flame for 10 minutes.
When it begins to boil well, add cooked dal, mix well and continue to cook for another 5 minutes.
At this stage , it will begin to froth up. Now add the curry leaves , coriander and cut tomatoes.
Heat 1/2 tsp of ghee in a small kadai, add mustard seeds. When it splutters, switch off flame and
pour this on hot rasam.
Serve hot with hot rice.