Mysore Tomato Saaru (Rasam)

Tomato saaru, as it is known in Mysore, the part of India where my parents come from, is a light, spicy soup that is traditionally eaten with rice.  In other parts of India it is called rasam, and can also be treated like a hot drink.  I grew up eating this almost every day of my childhood, and it is still my comfort food! Best of all, it can be made in under 30 minutes.

Ingredients:

1 cup toor dal
1 tomato
1 tsp tamarind concentrate
1 tbsp rasam powder (found in your local Indian store)
1/2 tsp turmeric
1 tbsp mustard seeds
1 tbsp cumin seeds
pinch of asafetida (heeng)
2 tbsp oil
salt to taste (I add about 1 tsp)
1/4 cup chopped cilantro for garnish

Directions:

1.  Cook toor dal, along with 6-7 cups of water, turmeric, salt, and 1 tbsp oil in a pot or pressure cooker until almost fully cooked.
2.  Chop the tomato and add to the dal.
3. Cook on medium high heat until at a slow roling boil.
4.  Add tamarind concentrate and rasam powder.
5.  Cook another 5 minutes, until the tomato is cooked.
6.  In a separate small saucepan, heat the remaining oil and add mustard and cumin seeds as well as the asafetida.
7.  When the mustard seeds start to pop and the cumin sizzles, remove from heat and add to the liquid.
8.  Garnish with cilantro and serve with rice and ghee.