|Toor dal||3 Tablespoon|
|Tamarind||15 Gram, soaked in water (Imli)|
|Onions||1 Small, julienned|
|Cilantro sprig||5 (coriander)|
|Cumin seeds||1⁄2 Teaspoon (jeera)|
|Dhaniya powder||1⁄2 Teaspoon (coriander)|
|Garam masala powder||1 Pinch|
|Rasam powder||1 Tablespoon|
|Turmeric powder||2 Pinch|
Boil tomatoes in 2 cups water for 5 mins. Remove the skin and puree tomatoes or smash them with a spatula. Keep aside.
Pressure cook toor dal upto 3 whistles, smash dal into a coarse paste or Microwave toor dal for 25 minutes. Keep aside.
Soak 15 gms tamarind in 1 cup water for 10 mins. Squeeze the tamarind with your hands so that pulp will let out all the juice. Throw away the tamarind pulp and use the water for making rasam.
Heat 2 tbs oil in a deep vessel. Add cumin seeds, onions, curry leaves and turmeric powder. Saute for 2 minutes. Add the tomato puree and toor dal. Mix well and add the tamarind water. Boil for 2 minutes.
Add dhaniya powder, garam masala powder, rasam powder, salt and chilly powder. Add 1 and 1/2 cup water. Mix well. Add cilantro and let boil for about 5 minutes/until you get a nice aroma.
Serve Hot with Plain White Rice