Tomato-Lemon Rasam

Tomato Rasam

Tangy and spiced tomato based soup made from red or yellow lentils in South India.

Ingredients:

1/2 cup toor dal

1 tablespoon oil or butter

1/3 teaspoon mustard seeds

Pinch asafoetida (hing)

1/4 teaspoon turmeric powder

1 fresh lemon juice

2 medium size cut tomatoes  (use 6-8 cherry tomatoes that give the best results)

1 teaspoon tomato puree

2 sliced green chillies

1-2 teaspoon rasam powder or sambar powder

5-10 curry leaves

1/4 teaspoon black pepper

1/2 teaspoon cumin powder

Salt to taste

1 tablespoon chopped coriander leaves to garnish

Preparation:

Pressure-cook lentils or cook in an open pan by adding 5 cups of water, salt and turmeric. Keep aside.

Seasoning:

Heat butter in a pan. Add mustard seeds and crackle them. Add hing at the same time.

Add boiled dal into the seasoning. Stir it thoroughly and add curry leaves, tomatoes, green chillies, black pepper powder, cumin powder, rasam or sambar powder, and salt. Cook for 5-10 minutes on a medium flame and wait till rasam bubbles up.

When nice flavor starts coming add lemon juice and boil.

Garnish with coriander leaves and serve hot with rice.