Spicy South Indian Rasam

1.In a large pot, bring water to a boil.

2.Add chopped tomatoes, tamarind juice, cooked toor dal, cumin seeds, black pepper corns, turmeric powder, and salt.

3.Cook on medium heat for about 15-20 minutes until the flavors have melded together.

4.In a small pan, heat ghee or oil. Add mustard seeds and let them splutter.

5.Add asafoetida, curry leaves, and dry red chilies. Saute for a minute.

6.Pour this tempering into the rasam and mix well.

7.Simmer for another 5-10 minutes.

8.Garnish with fresh coriander leaves.

9.Serve hot with steamed rice or enjoy as a comforting soup.