2teaspoonsTamarind paste, adjust as per taste preference
2tablespoonsCilantro leaves, finely chopped
Make Rasam powder:
In a medium size pan on medium heat, add dals, coriander seeds, peppercorn, cumin seeds and dry red chilies. Dry roast until the dal turn golden and the spices are fragrant. Turn off the heat and let the spices cool. Then grind to fine powder.Use the rasam podi right away or store in an airtight container for up to 2 months.
Heat oil in a medium size saucepan. Add cumin and mustard seeds; once the seeds start to splutter, stir in hing. Add green chilies, curry leaves and tomatoes. Cook covered until tomatoes turn mushy, about 4~5 minutes.Add 1~2 cups of water to get to desired consistency. Bring the mixture to a boil.
Stir in turmeric, tamarind paste, half of the rasam powder and salt. Return the mixture to a boil. Turn off the heat and garnish with chopped cilantro. Serve hot with rice.
Though this mixed dal rasam recipe uses 3 different dals. You can make it with either 1 or 2. Make sure to use 3 tablespoons of dal in total.
You can make rasam 2~3 times with the rasam masala.
Double or triple the ingredients for the rasam powder and make a big batch. Store in an airtight container in a cool, dry place for up to 2 months. This definitely makes rasam recipe very easy.
You can also sauté some onions along with tomatoes to make rasam.
Other veggies like drumstick or sweet potato can also be added.