|Toor dal||1⁄3 Cup (5.33 tbs)|
|Water||5 Cup (80 tbs)|
|Salt||2 1⁄4 Teaspoon|
|Tamarind concentrate||2 1⁄2 Teaspoon|
|Canned diced tomatoes||1 Cup (16 tbs)|
|Sambhar masala||2 1⁄2 Teaspoon|
|Brown sugar||1 Teaspoon|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Vegetable oil/Canola oil||1 Teaspoon|
|Black mustard seeds||1 Teaspoon|
|Sambar powder||2 1⁄2 Teaspoon (Adjust To Taste)|
1.Rinse and drain dal. Heat a large pot over medium heat and add dal, 1 cup of water, turmeric, and 1/4 teaspoon salt. Mix to combine and bring to a simmer. Reduce heat and cover pot. Cook until dal is tender (about 20 minutes).
2.When dal is tender, add remaining 4 cups water, remaining 2 teaspoons salt, tamarind concentrate, diced tomatoes, sambar powder, brown sugar, cilantro, and curry leaves. Mix to combine. Keep pot uncovered and at a low simmer
3.Heat a separate small pan over medium heat and add oil and mustard seeds. When mustard seeds pop, remove from heat and add to rasam.
4.Continue to simmer rasam uncovered until dal is completely soft, for about another 5-8 minutes.