This is one of the most yummy and popular variety of spicy yellow lentil soups. It is used as a side for most south Indian dishes.
1 cup turdaal (yellow lentils),
4 big finely chopped tomatoes,
1 big onion (cut lengthwise)
2 teasp. tamarind pulp,
7 small cloves of garlic
5 teasp. MTR or any other rassam masala,
2 teasp. salt,
1 teasp.turmeric powder,
1/4 teasp. asafoetida,
3 twigs curry leaves,
1/4 cup finely chopped corriander leaves,
2 dried red chillies,
2 & 1/4 teasp. Ghee
Cook the daal with 2 cups water in pressure cooker.
Alternatively, cook with 6 cups of water, on medium flame, by stirring occasionally. Keep aside and add salt.
Heat a small amount of ghee in a pan. Add mustard seeds. When they start spluttering add curry leaves & garlic. Saute for a minute or two.
Add turmeric powder & asafoetida followed by onion & tomatoes. Stir occasionally for 5 minutes
Add rasam powder and tamarind pulp. Saute till water evaporates and ghee separates on the sides of the pan.
Add 4 cups of water cooked turdal in it. Boil for 1 min.
Remove from fire.
For garnishing heat 1/4 sp.of ghee in another pan. When heated add whole chillies and immediately transfer it in the rassam.
Garnish it with chopped corriander leaves.