Tomato Rasam Recipe

Ingredients

• 3-4 tbsp Red Gram Daal
• 4 large Tomatoes, finely chopped
• 1/2 tsp Garlic Paste
• 1-inch piece of Ginger, finely chopped
• 21/2 cups Water
• 1tsp Garlic, grated
• 1 or 2 Green Chilies, finely chopped
• Coriander Leaves, finely chopped
• Salt, to taste
• chili or pepper powder, to taste.
• 1/2tsp Turmeric Powder
• 1tsp Mustard Seeds
• 1tsp Cumin Seeds
• 1-2 whole dried Red Chili, halved
• A pinch Asafetida
• Few Curry Leaves
• 2 tbsp Oil

Method

• Pick, wash and pressure cook the daal and keep side.
• Heat 2 tablespoon oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
• When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
• Add salt, chili & turmeric powder and a cup of water.
• Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
• Serve hot garnished with coriander leaves.