Ingredients:
Tomato - 1 med(chopped)
Rasam powder - 1 1/2 tbsp
Tumeric powder - 1/4 tsp
Salt - To taste
Asafoetida - 1/4 tsp
Toor dal(cooked & mashed) -1/4 cup
Water - 2 & 1/2 cup
Mustard seed - 1 tsp
Jeera - 1/2 tsp
Ghee - 1 tbsp
Curry leaf - 1 sprig
Coriander leaf (chopped) - 3 tbsp
Lemon juice - 2 tbsp
Method:
Cook tomatoes, salt, tumeric ,rasam powder,asafoetida in 2 cups of water on a med - low heat.
As the mixture starts boiling, add mashed dal and 1/2 cup of water. Continue cooking until it starts to froth. Turn off heat.
Heat ghee in a pan, fry jeera,mustard seeds,curry leaves till seeds splutter. Then add a pinch of asafoetida and saute for a min.
Add seasoning, lemon juice and coriander leaf to rasam.
Serve hot with rice and vegetable of choice.
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