Ingredients:

• 5-6 big fresh red tomatoes (canned tomatoes can be used, but it won�t taste as good as fresh ones)
• 1� tbsp rasam powder¹
• 3� tbsp powdered roasted chana dal
• 1 tsp turmeric powder
• 2 tbsp oil (can use olive oil, but works best with peanut or sesame seed oil)
• Salt to taste
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 8-10 curry leaves
• 1-2 dry red chillies
• 2 tbsp fresh chopped coriander leaves
• A pinch asafoetida (optional, but the flavor is really good with it)

¹Rasam powder: On a medium flame, dry roast � tsp fenugreek seeds until golden, add 1� tbsp chana dal and roast a further 3-4 minutes, add 1� tbsp yellow split lentil and roast for 3-4 minutes, then add 1-2 dry red chillies, and finally add 2 tbsp coriander seeds and roast for 2-3 minutes. Dry grind to a powder. Can be stored for more than a month in an airtight jar.

Preparation:

• Boil the tomatoes until soft (best done in a closed pan). Mash the cooked tomatoes properly and run through a sieve (not too fine but a pasta sieve works well). Discard the skin and seeds and use only the thick juice. Add the rasam powder and salt. In a large pan heat oil and add cumin, mustard, red chillies, aasafoetida, and curry leaves till the mustard�and cumin seeds start sputtering. Now pour in the tomato mixture and bring to boil on medium to low heat. Add the roasted chana dal powder and simmer for a further 3-4 minutes. This can be eaten either with fluffed raw rice, soft brown bread, or as a soup on chilly days.

Source:

Contributed by Pratibha Anand in Gothenburg, Sweden, via email.

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Last modified: July 14, 2005

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