Easy Tomato Rasam Soup

• 1 large tomato
• 1 teaspoon cumin seeds
• 8 black peppercorns Kali mirch
• 1 teaspoon coriander seeds
• 1/2 teaspoon tamarind optional
• 1 pinch asafoetida A of, Hing
• salt as desired
• 2 cups water
• 1 tablespoon pigeon peas thick boiled, Toor dal
• 3 sprigs curry leaves

1. Take a big vessel and add 2 cups of water in it. Wash the tomato and crush it inside the water or dice it finely and add in the water. If you like your soup to be a bit tangy and sour add the tamarind, else avoid it.
2. Crush cumin, coriander and the peppercorns in a pestle. Add this crushed powder to the tomato water.
3. Add rest of the ingredients except the thick dal and let it boil on medium heat for 15-2o minutes.
4. Mix 2-3 tsp. of plain water in the thick boiled Pigeon peas or Toor dal and add it to the soup.
5. Take off the heat and sprinkle fresh coriander leaves.
6. You can season it with a tsp of oil and 1/2 a tsp of mustard seeds. I normally avoid the same.
7. Serve hot with plain rice or just enjoy the hot & healthy soup as it is.

tomato, cumin seeds, mirch, coriander seeds, tamarind optional, salt, water, pigeon peas, curry

Taken from www.yummly.com/recipe/Easy-Tomato-Rasam-Soup-1656771 (may not work)