Authentic Rasam Recipe fallingup

• 2-3 cloves garlic, chopped
• 1-2 cups diced tomatoes, canned or fresh
• 1 tablespoon tomato paste
• 1-2 tablespoons olive oil
• 1 teaspoon turmeric powder
• Salt, pepper
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon cumin
• 1/4 teaspoon white lentils ("urad dal")
• 1/4 cup uncooked yellow lentils (pigeon peas or "toor dal")
• 4-6 curry leaves

1. Cook the yellow lentils with plenty of water.
2. I use a pressure cooker, but whatever method you use, they should turn out extremely soft with lots of liquid.
3. I use a ratio of 1 cup yellow lentils: 4 cups water when using the pressure cooker.
4. After cooking, blend the lentils into oblivion with a spoon.
5. You want the smoothly blended effect of an immersion blender, though I dont recommend mixing an immersion blender with a pot of hot, liquidy lentils!
6. The end result should be very soupy.
7. Place a small pot over medium heat.
8. Add the olive oil.
9. When hot, add mustard seeds, cumin, and white lentils.
10. Add the garlic and curry leaves, being careful not to let the mixture burn.
11. If the spices or garlic brown too deeply, throw them out and start over.
12. When the garlic is golden, add the tomatoes.
13. Season with turmeric, cover, and cook for 3-5 minutes.
14. Uncover and add 3-5 cups of water.
15. Dont use broth, or the flavor of the dish will be off.
16. When the water comes to a boil, add 8-12 ounces of the lentil broth.
17. If you are not using cooked lentils, add 2 tablespoons of ground raw lentils at this stage.
18. Add 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
19. Simmer for 5 minutes.
20. Add cilantro leaves, remove from heat, and ladle into bowls over white rice.

garlic, tomatoes, tomato paste, olive oil, turmeric powder, salt, black mustard seeds, cumin, white lentils, yellow lentils, curry

Taken from www.chowhound.com/recipes/authentic-rasam-12246 (may not work)