JEERAKA RASAM. [CUMMIN RASAM]

Soak 1tbsp thuar dal in a cup of water for 1 hour. Soak a small lime-sized tamarind in water for 1/2 hour and then extract its juice. Grind the dal with 1 red chilli, 1sp cumin seeds, 1 1/2 cups of chopped tomatoes and a few curry leaves coarsely. Add the tamarind extract to this ground masala with enough water, salt and 1sp turmeric powder. Heat a kadai and pour 1sp ghee and 1sp oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter add 1 small piece of asafoetida and stir for a few seconds. Then add the prepared rasam and allow it to simmer for 4 minutes.