Tomato rasam is a poplular south Indian cuisine. It is also known as tomato charu and cooked daily as a part of meal in all over South India. Rasam goes great with the dal and rice. Its wonderful sour and spicy taste is liked by everyone.
3-4 tbsp: Red Gram Dal 4 (large & finely chopped): Tomatoes 1/2 tsp: Garlic paste 1-inch piece: Ginger (finely chopped) 1 tsp: Garlic grated 1-2: Green chilies finely chopped Coriander leaves, finely chopped 1/2 tsp: Turmeric powder 1tsp: Mustard seeds 1tsp: Cumin seeds 1-2 : Whole dried red chili (halved) A pinch: Asafoetida Curry leaves few Chili or pepper powder to taste 2 tbsp: Oil 21/2 cups: Water Salt to taste
1. Pick, wash and pressure cook the dal and keep side.
2. Heat 2 tbsp oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. Add salt, chili & turmeric powder and a cup: of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.