Step-by-Step Instructions

1. 1.Prepare Rasam Powder

   In a pan, dry roast 1 tbsp chana dal, 1 tbsp toor dal, 1 tbsp black pepper, 1 tbsp jeera, 1 tbsp dhaniya, 5-6 curry leaves, 1 tsp methi seeds, and a pinch of hing until aromatic and lightly browned. Transfer to a bowl.

2. 2.Roast Red Chillies

   In the same pan, dry roast 5-6 Bedgi chillies until they turn crisp. Transfer to a separate bowl.

3. 3.Grind Spices

   Allow all roasted ingredients to cool to room temperature, then grind them together into a fine powder. Store the homemade rasam powder in an airtight jar.

4. 4.Cook Toor Dal

   In a pressure cooker, add 1/2 cup toor dal, 1/2 tsp haldi, and enough water. Pressure cook until the dal is completely soft and mushy (about 3-4 whistles). Mash the cooked dal thoroughly and set aside.

5. 5.Prepare Tadka

   In a large pot, heat 1 tbsp gingelly oil. Add 3-4 dried red chillies, 1 tsp rai (mustard seeds), 5-6 curry leaves, a pinch of hing, and 1 tbsp crushed garlic. Cook for 1 minute until fragrant.

6. 6.Cook Tomatoes

   Add 1 cup finely chopped tomatoes, 1 tbsp finely chopped coriander stems, and salt to taste. Cook until the tomatoes turn mushy and the oil separates.

7. 7.Add Tamarind Pulp

   Extract pulp from a small lemon-sized ball of tamarind (soaked in 1/2 cup hot water) and strain it into the pot. Cook until the raw smell of tamarind disappears.

8. 8.Combine and Simmer

   Add 4-5 cups of hot water, the mashed cooked toor dal, 2-3 slit green chillies, 1 small piece of jaggery, and adjust salt to taste. Bring to a gentle boil and then simmer for 10 minutes, ensuring a watery consistency.

9. 9.Add Rasam Powder

   In a small bowl, mix 1-2 tbsp of the prepared rasam powder with 1/4 cup hot water to form a smooth paste, preventing lumps. Add this mixture to the simmering rasam.

10. 10.Finish and Serve

    Cook for another 2-3 minutes. Garnish with 2 tbsp fresh chopped coriander and serve the hot Tomato Rasam immediately.