MYSORE RASAM

INGREDIENTS
Red chilli – 1 tbsp
Coriander seeds – 1 tbsp
Mustard seeds – ½ tbsp
Cumin seeds – ¾ tbsp
Pepper – ½ tbsp
Turmeric powder – ¼ tsp
Asafoetida – ½ tsp
Curry leaves – 2 strands
Tuver dal [arahar dal] – ¼ cup
Tomatoes – 5
Tamarind juice – 2 tsp
Oil – 2 tsp
Salt to taste
METHOD
Fry red chilli, coriander seeds, mustard seeds, cumin seeds and pepper without oil and make its powder and add turmeric powder and asafoetida.
Cook the tuver dal [arahar dal], tomatoes and rasam powder in a pressure cooker at least 10 minutes.
Mash the boiled tomatoes and mix with dal and rasam powder.
Bring to boil by adding tamarind juice, curry leaves and salt for 5 – 7 minutes.
Heat oil in a pan and put mustard seeds ½ tsp, cumin seeds ½ tsp, curry leaves and fry for 1 minute and add to the rasam.