Ingredients

• 2 tbsp Bilva Naturals Rasam Powder
• 1/4 cup toor dal, cooked and mashed
• 2 tomatoes, chopped
• 1 tbsp tamarind paste
• 1 tsp jaggery or brown sugar
• 1/2 tsp turmeric powder
• Salt to taste
• 2 cups water
• For tempering:
• 2 tsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• A pinch of asafoetida
• Few curry leaves
• 2 cloves garlic, crushed
• 1 tbsp chopped coriander leaves for garnish

Instructions

1. 1In a pot, add chopped tomatoes, tamarind paste, turmeric powder, and water. Bring to a boil.
2. 2Cook until tomatoes are soft and mushy.
3. 3Add the cooked and mashed toor dal, rasam powder, jaggery, and salt. Mix well.
4. 4Simmer for 5-7 minutes on low heat.
5. 5For tempering, heat ghee or oil in a small pan.
6. 6Add mustard seeds and let them splutter.
7. 7Add cumin seeds, dried red chilies, asafoetida, curry leaves, and crushed garlic. Fry for a few seconds.
8. 8Pour the tempering over the rasam and mix well.
9. 9Garnish with chopped coriander leaves.
10. 10Serve hot as a soup or with rice.