|1/2 cup Tur Dal||2 tsp Dhania Seeds||Ghee|
|2 medium Tomatoes||1 tsp Tur Dal||Salt|
|Tamarind||3 tsp Grated Coconut|
|1 tsp Jeera|
|1/2 tsp Black Pepper|
|5-6 Dry Red Chillies|
|1 tsp Mustard Seeds|
|1 pinch Turmeric|
|1 pinch Hing|
|4-6 Curry Leaves|
|1 tsp Jaggery|
Roast the dhania seeds, tur dal, jeera, pepper, red chillies, coconut in ghee until they lose their raw smell.
Grind this into a very fine thick paste using 1/2 cup water.
Finely chop the tomatoes and crush them lightly by hand in 1 cup warm water.
Make an extract of a lemon sized ball of tamarind in about 6 cups of water.
Boil the tomato in the tamarind water with turmeric, jaggery and salt.
Add the ground paste and simmer on medium heat until it reduces to about 5 cups.
Pressure cook the Tur Dal in 2 cups water and mash lightly.
Add the tur dal to the rasam and turn off the heat.
In a skillet, splutter the mustard seeds, jeera, hing and curry leaves in ghee.
Add this tadka to the rasam.
Garnish with Fresh Dhania and serve.