Tomato rasam

Ingredients:
1/2 cup toor dal
4 tomatoes
2 tsp sambar powder
1/4 tsp turmeric
1/2 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida
8 curry leaves
1 tbsp chopped cilantro
1 marble-sized tamarind
1 green chili
1 tbsp jaggery
1 tsp butter
Salt to taste

Method:
First pressure cook the dal with turmeric, nicely mash and keep aside.
Dilute the tamarind in water in a deep saucepan, and add the tomatoes, curry leaves, jaggery, turmeric, sambar powder, salt and allow to boil.
When the raw smell of the tamarind and sambar powder is gone, then add the cooked dal. Mix well and allow to boil for some time.
In a small pan melt butter, and add mustard seeds, cumin, curry leaves and asafoetida. When the mustard pops top the rasam with it. Sprinkle cilantro on top.
Serve hot with rice or as a soup.