Ingredients

• 1 cup split pigeon peas (toor dal)
• 2 medium sized tomatoes
• 1 tsp tamarind concentrate
• .25 tsp turmeric powder/haldi
• 1.5 tbsp rasam powder
• .5 tsp crushed jaggery or brown sugar (optional)
• 2 cups water, add as required
• Salt to taste

For Tempering:

• 2 tsp oil/ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• generous pinch hing/asafoetida
• 1 sprig curry leaves
• 5 - 6 sprigs chopped coriander leaves