Ingredients

• 5 to 6 curry leaves
• 1 small tomato
• Small lemon size Tamarind
• 1½ teaspoon salt
• Little jaggery
• 2 teaspoon home made rasam powder
• ¼ teaspoon turmeric
• Handful of cilantro or coriander leaves
• water
• For seasoning:
• 1½ teaspoon ghee
• Pinch of hing/ asafoetida
• ½ teaspoon mustard seeds
• 1 teaspoon jeera cumin seeds

Instructions

1. First wash the toor dal thoroughly. Pressure cook the dal in the cooker (2 to 3 whistles) with 1½ cups of water, tomato and turmeric.
2. Either soak the tamarind or keep the tamarind in the cooker in a small cup with a little water.
3. Once the cooker has cooled, mash the dal and tomato. transfer it to a pan Add more water, rasam powder, curry leaves, salt, and jaggery to the mashed dal.
4. Let it boil for 6 to 8 minutes (you see the froth on the top).
5. Turn off the heat and add chopped cilantro.

1. Heat the ghee in a ladle, and add hing, mustard seeds and cumin seeds.
2. When they start popping, turn off the heat and pour it on the rasam.