Tomato Rasam / Saaru

INGREDIENTS:
Serves:2-3
1/4 cup Toor Dal
1 medium Tomato
1/4 teaspoon Turmeric
Water as needed

3 tablespoons Tamarind extract
2 tablespoons Rasam Powder
1 tablespoon Jaggery
1 1/2 teaspoon Salt (to taste)

To temper
1-2 tablespoons Ghee
1/4 teaspoon Mustard seeds
1/4 teaspoon Jeera
A generous pinch of Asafoetida
1 Red chilli
1 string Curry leaves 

2 strings Coriander leaves (chopped)

PROCEDURE:
1. Cook toor dal, tomato with water and turmeric in a pressure cooker and keep aside.
2. In a pan, add tamarind extract, jaggery, salt, rasam powder and 1 cup of water. Bring to boil.
3. Remove the cooked tomato skin, mash along with cooked toor dal well with hand or using blender.
4. Add the mashed toor dal mixture to the pan and bring to boil. Adjust the desired consistency by adding water.
5. Temper with the items given under 'To temper' in order and add it to the rasam.
6. Add the chopped coriander leaves at the end.

NOTES:
1. If you are in hurry, add hot water to tamarind so that juice can be extracted immediately from softened tamarind.