Rasam or Mulligatawny Soup
1 cup thuvar dal
2 tsps sambhar powder
1/2 tsp turmeric powder
1 tsp mustard seeds
1 big tomato
1/2 cup tamarind pulp
a pinch of asafetida
1 Tbsp chopped coriander leaves
a few curry leaves
salt to taste
Soak the dhal for an hour and pressure cook it till soft.
Mash well. Boil thin tamarind pulp. Add chopped tomatoes, sambhar powder, turmeric powder asafoetida and boil till the raw smell disappears, Add cooked dhal and salt to taste.
Boil for 10 minutes. Add 2 cups of cold water. Simmer for 5 to 7 minutes Heat one tbsp ghee. Fry the mustard seeds and curry leaves.
Pour over the prepared rasam. Add chopped coriander leaves. Serve hot with rice.