Mysore Rasam

Ingredients:

• Toovar dal - 1 cup [ boiled ]
• Tamarind paste - 1 tsp
• Salt - as per taste
• Turmeric powder - 1 / 2 sp
• Asafoetida - a pinch
• Rasam powder - 1 sp
• Red tomatos - 3 [ cut into small pieces ]
• Red chili powder - 1 sp
• Sugar or jaggery -  1/2 sp
• Green chili - 1 small
• Ginger - 1/2 inch piece
• Curry leaves - little
• Finely cut coriander leaves - 1 tbl sp

Fresh masala powder for rasam:

• Coriander seeds - 1 tbl sp
• Bengal gram dal - 1 tsp
• Dry red chillies - 5 to 6 [ fried in oil ]
• Poppy seeds - 1 / 2 sp
• Grated dry coconut - 2 tsp
• Cinnamon - 1 / 2 inch piece
• Clove - 2

[ fry all ingredients in 1 sp of oil till it turns into brown color. Then coarsely powder it in a mixer & keep aside]

For seasoing :

• Ghee - 1 tbl sp
• Mustard seeds - 1 tsp
• Dry red chillies - 1

Method:

Take one deep bottom vessel, keep on the gas & pour extracted tamarind plup, add turmeric powder, red chili powder, rasam powder, asafoetida, slit green chilli, ginger piece & salt. Add 2 glass of water to that & allow to boil. Add powdered fresh masala, finely chopped tomatoes & boil for 10 mins more in lower flame. After that add boiled mashed dal. Pour enough required water to that.When it begins to boil, remove from the gas. garnish with cut coriander leaves & curry leaves. Season with given ingredients in ghee. Serve hot with steamed rice.