Classic South Indian Tomato Rasam with Toor Dal

Rinse the toor dal thoroughly under running water. Cook it with 2–3 cups of water in a pressure cooker until very soft. Lightly mash the dal to a smooth, pourable consistency and set aside.

Heat the oil or ghee in a medium pot over medium heat. Add the mustard seeds and allow them to splutter.

Add the cumin seeds and, if using, asafoetida. Stir briefly until aromatic, then add the chopped onion and green chilies. Sauté until the onions turn translucent.

Add the chopped tomato and cook until it softens completely and becomes pulpy, releasing its juices.

Stir in the turmeric powder, followed by the cooked dal, tamarind paste, and salt. Mix well to combine.

Add additional water to achieve a thin, soup-like consistency. Bring the rasam to a gentle simmer and cook for 10–15 minutes, allowing the flavors to meld without boiling vigorously.

Taste and adjust salt or tamarind as needed. Garnish with fresh coriander leaves and serve hot.