Tomato Rasam - 2

Ingredients
1 cup yellow lentil (tuar dal)
1/2 cup tamarind water
1 cup tomato puree
1/2 tsp. Ginger-garlic paste
1/2 tsp. mustard seeds
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/4 tsp. black pepper powder
1/2 tsp. Red chilli powder
3 tbsp. curry leaves (chopped)
2 tbsp. vegetable oil
salt to taste


Methods/steps

1.Put the Lentils in a pressure pan with turmeric and 3-1/2 cups of water.
2.You can pressure cook it or bring it boil and let it cook over medium heat until tender (about half an hour). Keep aside
3.Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
4.Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4 minutes.
5.Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook for 2 minutes.
6.Blend the Lentils in electric blender. Add it to the above puree. Also add 2-3 cups water and bring it to boil.
7.Serve hot. Garnish with curry leaves (kadi patta).

Tomato Rasam

Ingredients:
3-4 tbsp. Red Gram Daal
4 large tomatoes (finely chopped)
1/2 tsp. Garlic paste
1-inch piece of ginger (finely chopped)
21/2 cups water
1tsp Garlic grated
1 or 2 green chilies finely chopped
Coriander leaves finely chopped
Salt to taste
Chili or pepper powder to taste.
1/2tsp. turmeric powder
1tsp. mustard seeds
1tsp. cumin seeds
1-2 whole dried red chili (halved)
A pinch asafetida
Few curry leaves
2tbsp. oil

Method:
Pick, wash and pressure cook the daal and keep side.
Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
Add salt, chili & turmeric powder and a cup of water.
Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
Serve hot garnished with coriander leaves.