Tomato Rasam

Ingredients

• •1/4 cup tamarind paste, dissolved in 2 cups warm water
• •4 tomatoes, chopped
• •1/4 cup lentils (toor dal), rinsed
• •2 tsp rasam powder
• •1/2 tsp turmeric
• •Salt to taste
• •2 tbsp ghee
• •1 tsp mustard seeds
• •1/2 tsp cumin seeds
• •2 dried red chilies
• •1 sprig curry leaves
• •1/4 tsp asafoetida (hing)
• •Fresh cilantro, chopped, for garnish

Steps

1. 1.In a pot, cook the rinsed lentils with the turmeric and 2 cups of water until soft and starting to fall apart, about 15 minutes, then lightly mash them.
2. 2.Add the chopped tomatoes, tamarind water, rasam powder, and salt to the pot and simmer for 10 minutes until the tomatoes soften and the flavors meld - a properly made rasam should taste distinctly tangy from the tamarind, not just tomato-forward.
3. 3.In a small pan, heat the ghee and add the mustard seeds; once they start to pop, add the cumin seeds, dried red chilies, curry leaves, and asafoetida, and sizzle for 30 seconds until fragrant.
4. 4.Pour this tempering over the rasam and stir it in immediately so the aromatics don't burn.
5. 5.Simmer for 2 more minutes, taste and adjust salt and tang, and garnish with cilantro.
6. 6.Serve hot with steamed rice or on its own as a warming soup.