Thakkali Paruppu Rasam, Tomatoes And Lentil Rasam/ Soup

         When I cook lunch, the South Indian way with rice, sambar and curry, rasam is a must, at least for my husband. He, being a big fan of tomatoes, this rasam which is loaded with tomatoes is one of his favorites. I don't use the regular rasam powder for this, instead I use freshly ground pepper and cumin and also some chopped ginger which gives a wonderful flavor to it. It's very easy to make, tastes great with rice and can be had as a soup too..

Need To Have

• Ripe Tomatoes - 3 large chopped
• Cooked Tuvar Dal/ Pigeon Peas - 3 tablespoons
• Dried Red Chilly - 1 broken into two
• Green Chilly - 1 slit
• Chopped Ginger - 1 tablespoon
• Black Pepper Powder - 1/2 teaspoon
• Cumin/ Jeera Powder - 1/2 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Chopped Coriander Leaves - 1 tablespoon
• Curry Leaves - 6

Method

          Heat some oil, add the mustard and cumin seeds, when it starts spluttering, first add the dried red chilly and asafoetida. Then add the green chilly, ginger, pepper and cumin powders and curry leaves and saute for half a minute.

          Now add the chopped tomatoes and saute for another minute, then add about 1/2 cup of water, turmeric powder and salt, cover and cook till the tomatoes are cooked.

         Once the tomatoes are done, add the cooked dal/ lentils and another cup of water and let boil once. Finally add the chopped coriander and remove. Serve it warm with rice or have it as a soup.

Note
Use ripe tomatoes, if at the end you need a little more sourness, add some lemon juice.
Since this rasam gets its flavor from the pepper and cumin, use freshly ground powders to get nice flavor.
Also, you can use a little ghee along with the oil for more flavor.