Ingredients. Soak Toovar Dal for 20 mins.
Pressure cook the Dal with pinch of hing and 1/2 tsp turmeric powder for 4-5 whistles. Set aside and mix sigh 1 cup water
Chop the tomatoes fine, chop the coriander leaves fine. In a pan add chopped tomatoes, chopped coriander leaves, Rasam powder, salt and 1 cup water. On low flame cover and cook until water is little reduced.
Add cooked Dal with water and cook further on low flame. Add tamarind pulp and mix well
In a separate pan roast cumin seeds and whole black peppercorns until little brown in colour. Add to a blender for a coarse powder. Set aside. Add to the Rasam
In the same pan heat ghee, add mustard seeds, hing and curry leaves. Let it splutters and add to Rasam. Cook the Rasam for 1 min more and set aside
Serve with rice and enjoy
