Tomato Rasam | Sanjeev Kapoor Khazana

Ingredients

3 tbsps Tata Sampann Organic Toor Dal

¾ tsp asafoetida

½ tsp turmeric powder

2 large tomatoes, finely chopped

2 tbsps freshly chopped coriander leaves

1½ tbsps rasam powder

Salt to taste

1 tbsp tamarind pulp

7-8 black peppercorns

2 tsps cumin seeds

1 tbsp ghee

¼ tsp mustard seeds

8-10 curry leaves

Steamed rice to serve

Fried papad to serve

Method

1. In a bowl, add Tata Sampann Organic Toor Dal and add sufficient water. Soak it for 20-25 minutes. Boil it with ½ tsp asafoetida and turmeric powder.

2. Meanwhile, in a pan, add tomatoes, chopped coriander, rasam powder, salt and sufficient water. Mix well, cover and cook till the mixture comes to a boil.

3. Add the cooked dal and mix well. Cover and cook till the tomatoes are pulpy and the mixture comes to a boil.

4. Add tamarind pulp and mix well. Lower the heat and allow to reduce slightly.

5. Meanwhile, dry roast black peppercorns in another non-stick. Add cumin seeds and roast till fragrant. Transfer them into a jar and blend to a coarse powder.

6. Add the prepared powder into the rasam, mix well and cook for 2-3 minutes.

7. For the tempering, heat ghee in the same pan, add mustard seeds, remaining asafoetida and curry leaves. Let the seeds splutter and add it to the rasam.

8. Cover and cook for 1 minute. Take it off the heat. 9. Serve hot with rice and fried papad.