TOMATO RASAM

Tomatoes, chopped fine 4 large
Red gram dal 3 tbsp.
Green chilies, slit sideways 3 nos.
Ginger chopped fine 1" piece
Turmeric powder ½ tsp.
Water 2½ cups
Salt To taste
For Tempering :
Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Chili halved 1 no.
Pepper powder 1 tsp.
Asafoetida powder ½ tsp.
Curry leaves A few
Ghee 2 tsp.
1. Pressure cook the red gram dal and set aside.
2. Heat 2 teaspoons ghee and add all the ingredients for tempering. When the
mustard seeds splutter, add the green chilies, ginger and tomatoes.
3. Add 1 cup water, salt and turmeric powder. Allow to simmer for five minutes.
4. Add the cooked dal and the remaining 1½ cups water and bring to the boil.
5. Garnish with chopped coriander leaves.
6. Serve hot.