Cookbook:Karnataka-Style Rasam (Tamarind and Tomato Soup)

Ingredients

 * ¼ cup toovar dhal (toovar/toor/togari dal)
 * 4 large (16 oz can) tomatoes OR 2 tbsp tamarind (concentrate extract) paste
 * ¼ tsp salt or less to taste
 * ½ tsp chilli powder
 * ½ tsp turmeric powder
 * ½ tsp asafoetida (hing) powder
 * 1 tbsp grated coconut
 * ½ tsp coriander powder
 * 3 tbsp oil
 * ½ tsp mustard seed
 * ½ tsp cumin seed (jerra/jeerige, optional)
 * 4 sprigs curry leaves, washed
 * 1 bunch coriander leaves, chopped

Procedure

 * 1) Pressure cook the dhal with sufficient water.
 * 2) If using tomatoes, parboil first to remove skin, then chop roughly.
 * 3) To the cooked dhal, add salt, chilli powder, turmeric powder, and tomatoes or tamarind extract.
 * 4) Simmer for 3–4 minutes.
 * 5) Add the asafoetida, grated coconut, and ground coriander.
 * 6) Add any other spice as required.
 * 7) Simmer for a few minutes to cook the coconut properly.
 * 8) In a separate frying pan, heat the oil over medium heat.
 * 9) Add the mustard seed and cumin seed.
 * 10) When the mustard seeds pop, remove from the heat and add to the soup along with the curry leaves.
 * 11) Garnish with coriander leaves.