Watch this video to find out how to make this recipe. TOMATO RASAM Ingredients 1½ cups split pigeon peas (toovar dal), soaked for 30 minutes and drained 2 medium tomatoes, finely chopped 1½ tablespoons rasam powder 1 tablespoon tamarind pulp ½ teaspoon asafoetida (hing) Salt to taste 1½ tablespoons chopped fresh coriander leaves 10-12 curry leaves 2 tablespoons ghee 1 teaspoon mustard seeds 3 dried red chillies Method 1. Heat a pressure cooker. Add split pigeon peas, 4 cups water and salt, cover and pressure cook till 3-4 whistles are released. Open the lid when the excess pressure is completely released. 2. Strain the cooked split pigeon peas and reserve the water. 3. Heat the reserved Bengal gram water in a deep non-stick pan. Add tamarind pulp, rasam powder, asafeotida, salt, mix, cover and cook till the mixture boils. 4. Add tomatoes, coriander leaves and 5-6 curry leaves, cover and cook for 10-15 minutes. 5. To prepare tempering, heat ghee in a small deep non-stick pan. Add mustard seeds and let them splutter. Add broken dried red chillies and remaining curry leaves and let the curry leaves crackle. 6. Add the tempering to the rasam and mix well. 7. Serve hot. Preparation Time: 30-35 minutes Cooking Time: 25-30 minutes Cuisine: Click to Subscribe: http://bit.ly/SanjeevKapoor_Khazana Wonderchef Kitchenware: https://goo.gl/eB9kQq Like us on Facebook : http://www.facebook.com/ChefSanjeevKapoor Follow us on Twitter : https://twitter.com/sanjeevkapoor