Rasam

This is a South Indian Soup which is normally eaten mixed with Rice. In our households normally we have three course of meals for Lunch. First course is a thick Gravy with vegetables called 'Sambhar' mixed with rice and eaten , Second is the Rasam which is more watery than the Sambhar and mixed with rice and eaten. There is always some vegetable curry as side dish. and the third is Curds or Yogurt mixed with rice and eaten along with some pickles.

Ingredients for Rasam.

Tamarind if paste 1 table spoon or 1 lemon size tamarind soak in water and take out the juice.
Sambhar powder 1 t spoon
Salt to taste
Tuar daal 1/4 cup
Tomatoes 2 or 3
for garnishing one t spoon of ghee, mustard seeds, cumin or jeera seeds and one red chilli (optional)
Asafotida powder little
finely cut coriander leaves
a little coriander powder and cumin powder will enhance the taste.(optional)
Method.
Cook the tuar daal after soaking it in water for some time. It is better to pressure cook it so that it is cooked well. keep aside.
Mix the tamarind paste in water or take the tamarind juice , add salt and sambhar powder. Cut the tomatoes into small pieces add and let it boil. set aside few pieces of tomatoes.
Add the asafotida powder.
Mix the cooked tuar dal in a cup of water.
Once the tamarind raw smell is gone, add the few tomato pieces which were set aside and add 1/2 t spoon of coriander powder and 1/2 t spoon of jeera powder, add the dal diluted in water little by little as the mixture boils. add the dal completely and when it just starts to boil add the cut coriander leaves.
and switch off the stove.

Garnishing.
put a t spoon of ghee in a garnishing spoon (or a kadai or a sauce pan) and add mustard seeds and one red chilli. once it splutters add cumin seeds and also asafotida powder (Very little) Pour this over the Rasam and Serve hot. This Rasam can be taken as Soup also.