Paruppu Rasam/Lentil soup

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Ingredients Thoor dal    1/2 cup Tomato    1or 2  Pepper corns   1/4tsp Jeera/cumin seeds   1/2 tsp Garlic   2-3 cloves Dry red chillies    3-4 no.s Curry leaves     1 twig Hing    1/4 tsp Sambar powder     1/2 tsp Rasam powder     1 tsp(i recommend shakthi rasam powder) Mustard seeds     1/2 tsp Oil   1-2 tsp  salt      as needed. Method Cook thoor dal along with turmeric powder in a pressure cooker for 2 whistles then mash & keep aside. Lightly crush the pepper,garlic and jeera seeds lightly and keep aside. Heat oil in a vessle and add mustard seeds allow to pop. Then add the crushed pepper-jeera -garlic ,dry red chillies ,curry leaves and hing powder. Fry them lightly and add the chopped or blended tomatoes and stir well. Then add the mashed dal and mix well. Now add the sambar and rasam powder with enough salt and stir everything well. Add some chopped coriander leaves and cook in medium flame. When the rasam becomes full foamy (should not boil the rasam) turn off the stove.(see picture) Add some more chopped coriander leaves along with stem and close the rasam with lid. Now the rasam is ready to serve hot with white rice. Note:I do not like adding tamarind juice to my paruppu rasam...if u want u can add tamarind juice also.

Ingredients

1. Thoor dal    1/2 cup
2. Tomato    1or 2 
3. Pepper corns   1/4tsp
4. Jeera/cumin seeds   1/2 tsp
5. Garlic   2-3 cloves
6. Dry red chillies    3-4 no.s
7. Curry leaves     1 twig
8. Hing    1/4 tsp
9. Sambar powder     1/2 tsp
10. Rasam powder     1 tsp(i recommend shakthi rasam powder)
11. Mustard seeds     1/2 tsp
12. Oil   1-2 tsp
13.  salt      as needed.

Method

• Cook thoor dal along with turmeric powder in a pressure cooker for 2 whistles then mash & keep aside.
• Lightly crush the pepper,garlic and jeera seeds lightly and keep aside.
• Heat oil in a vessle and add mustard seeds allow to pop.
• Then add the crushed pepper-jeera -garlic ,dry red chillies ,curry leaves and hing powder.
• Fry them lightly and add the chopped or blended tomatoes and stir well.
• Then add the mashed dal and mix well.
• Now add the sambar and rasam powder with enough salt and stir everything well.
• Add some chopped coriander leaves and cook in medium flame.
• When the rasam becomes full foamy (should not boil the rasam) turn off the stove.(see picture)
• Add some more chopped coriander leaves along with stem and close the rasam with lid.
• Now the rasam is ready to serve hot with white rice.

Note:I do not like adding tamarind juice to my paruppu rasam...if u want u can add tamarind juice also.