Tomato Rasam (without tamarind)

• Tomatoes 3 small
• Toor dhal 1/2 cup
• Rasam Powder 1 tsp
• Salt 1 tsp
• Mustard seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Asafoetida a pinch
• Curry leaves (one sprig)
• Chopped coriander(some)

Cook the dhal in 1 cup water. Put the tomatoes in a cup of hot water and cover. After 5 minutes, peel the skin and mash it well. Add 1/2 cup more water, rasam powder, salt, curry leaves and asafetida and boil for 5 - 8 minutes. Add the cooked dhal and dilute with 2 to 2-1/2 cups of water. Boil for some more time. Garnish with the chopped coriander leaves and add spluttered mustard and jeeragam as said earlier.

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