2 tomatoes chopped
1 very small lemon sized ball of tamarind (or big gooseberry sized) extract
Salt, Hing 3 dashes, Turmeric 1/4 sp
2 tsp Rasam Podi
1 sp oil
3 tbsp toor dal
Cook toor dal in a pressure cooker. Keep aside. Take a deep cooking vessel. Add tomatoes, tamarind, rasam podi, salt, hing, turmeric. Add enough water to submerge the ingredients. Let it boil atleast for 20 min on med-high. Once the juice is completely extracted and the raw smell of rasam podi starts vanishing, add enough water (about 2-3 tumblers of water) to bring rasam to the right consistency and taste. Add the cooked dal. Check for salt.
Fry 1 sp oil /ghee in a pan. Add 1 sp mustard seeds/ jeera seeds. Add it to the rasam. Garnish with chopped coriander leaves.
Note that rasam has to be a little tangy. I generally do not add anything to balance the sour taste. The cooked dal will automatically balance all the tastes. The tanginess is more because of tomato's flavour which is not sharp. However, if you wish, u can add 1/8 sp of sugar or just reduce the amount of tamarind/ tomato.