Rasam

This is the 2nd main soupy dish that South Indians mix with rice and eat with curries. I have never made it but if I do I want it to taste good, this is Mahesh's mother's recipe.

INGREDIENTS

-- 1/2 teaspoon tumeric powder
-- 2/3 cup toor dal, cooked

--3/4 liter water
-- 1 teaspoon Tamarind paste
-- salt to taste
-- 1/2 teaspoon sambar power (can substitute storebought curry powder for this)
-- 1/4 teaspoon asofetida
-- 1 small tomato, cut into pieces
 
-- 1/2 teaspoon rasam powder

-- 1/2 teaspoon mustard seeds
-- little oil

-- 1 handful cilantro


INSTRUCTIONS

1. Mix tumeric powder with toor dal, soak it 30 minutes, or 10-15 minutes with hot water. Then cover with 1-2 inches water and cook in pressure cooker for 4 whistles or until soft. If it doesn't get soft, grind in mixee.

2. While that is going, boil the water with tamarind, salt, asofetida, sambar powder, and tomato until the tomato is tender.

3. Add cooked toor dal, rasam powder, and extra water to the container until the container is filled. On a slow fire boil until froth comes to the top. Turn off the heat.

4. In a seperate pan, cook mustard seeds in a little oil over a flame until they pop. Add to rasam.

5. Add a handful of chopped cilantro to the finished dish.