Spicy South Indian Rasam

1Wash the Toor dal (1 cup) thoroughly and pressure cook it with 2 cups of water until soft and mushy.

2Extract tamarind juice by soaking the tamarind in warm water and squeezing out the pulp. Strain the juice and set it aside.

3In a large pot, add the chopped tomatoes, turmeric powder (1 teaspoon), and salt. Cook until the tomatoes are soft and mushy.

4Add the tamarind juice to the pot and bring it to a boil.

5In a separate pan, heat ghee (1 tablespoon) and add cumin seeds (1 teaspoon), black peppercorns (1 teaspoon), mustard seeds (1 teaspoon), dried red chilies (2-3), asafoetida, curry leaves, and minced garlic (2-3 cloves). Saute until the spices release their aroma.

6Add the cooked Toor dal (1 cup) to the pot and mix well. Adjust the consistency by adding water if needed.

7Add the tempered spices from the pan to the rasam pot and simmer for a few minutes.

8Garnish with fresh coriander leaves and serve hot with steamed rice or enjoy as a soup.

9Enjoy the spicy and tangy flavors of this traditional South Indian Rasam!