Tomato Pepper Rasam / Rasam / Pepper Rasam / Good for digestion / Tomato

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Ingredients:
1/2 cup toor dal (split pigeon peas)
Small lemon-sized ball of tamarind
2 medium-sized tomatoes, chopped
1 teaspoon cumin seeds
1 teaspoon whole black peppercorns
1 teaspoon coriander powder
3-4 cloves of garlic
1 tablespoon oil
1 teaspoon mustard seeds
2-3 dried red chillies
A sprig of curry leaves
A pinch of asafoetida (hing)
Salt to taste
Water as needed
Instructions:
Rinse the toor dal and pressure cook it with enough water until it's soft and mushy. Mash it well and keep it aside.
Soak the tamarind in warm water for about 15 minutes. Squeeze out the pulp and discard the fibers and seeds. Keep the tamarind extract aside.
In a small bowl, mix the chopped tomatoes with some hot water and add the soaked tamarind pulp to it. Squash and mix well to extract all the flavors. Remove any remaining tamarind seeds or fibers.
Mix the cooked toor dal water with the tamarind-tomato mixture. Adjust the sourness by adding water gradually until the desired taste is achieved. Add salt to taste.
In a dry grinder or spice grinder, grind cumin seeds, black peppercorns, coriander powder, and garlic cloves into a coarse powder.
.Heat oil in a pan. Add mustard seeds and let them splutter. Then add dried red chillies, curry leaves, and a pinch of asafoetida (hing).
Add the ground spice mixture to the pan and sauté for a few seconds until fragrant.
Pour in the tomato-tamarind-dal mixture into the pan. Allow it to heat through, but do not let it boil excessively. Once bubbles start forming, turn off the stove.
Hot and spicy tomato pepper rasam is ready to serve.
Serve hot with steamed rice. Rasam is known for its digestive properties and is commonly served as a soup or with rice in South Indian cuisine.
Enjoy your Rasam, and feel free to adjust the spice levels and sourness according to your preference!
Eat good feel good 😊
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