INGREDIENTS

Tamarind – small gooseberry size
Tomato – 1
Green chillies – 3
Sambar powder – ½ tsp
Rasam powder – ½ tsp (optional)
Turmeric powder – ¼ tsp
Asafoetida – ¼ tsp
Dal water – ½ cup
Mustard – ½ tsp
Jeera (Cumin) – ½ tsp
Curry leaves – few
Corrainder leaves – little
Oil – 2 tsps
Salt to taste

METHOD

Chop the tomato into small pieces and slit the green chillies.
Soak the tamarind in 2 cups of water
For dal water, cook toor dal in cooker, mash it, add water and filter the water
Heat 1tsp oil in kadai, add cumin seeds and curry leaves
Now add tomato and green chillies. Sauté for a min, add the tamarind water
Add turmeric, sambar powder, rasam powder, asafoetida and salt.
When it starts to boil, add dal water and allow boiling for 5 to 7 mins.
Now heat 1tsp oil, add mustard seeds and cumin and add it to the rasam.
Garnish with coriander leaves