Ingredients
| Tomatoes | - | 3 |
| Thoor Dhal | - | ½ cup |
| Rasam Powder | - | 1 tsp |
| Mustard Seeds | - | ¼ tsp |
| Cumin Seeds | - | ¼ tsp |
| Asafoetida | - | a pinch |
| Chopped Coriander | - | some |
| Curry Leaves | - | few |
| Salt | - | to taste |
Instructions
Cook the dhal in 1 cup water. Put the tomatoes in a cup of hot water and cover. After 5 minutes, peel the skin and mash it well. Add 1/2 cup more water, rasam powder, salt, curry leaves and asafetida and boil for 5 - 8 minutes. Add the cooked dhal and dilute with 2 to 2-1/2 cups of water. Boil for some more time. Garnish with the chopped coriander leaves and add spluttered mustard and jeeragam as said earlier.
