Jeera Rasam/ South-Indian Soup with essence of Cumin - No Cooked Toor Dal Needed! :)

You don't need to use that pressure-cooker and get your dal cooked before you get to enjoy this rasam :) Yes, I really get lazy when it comes to cooking dal (actually more about the waiting time;) and then setting out to making sambar or rasam. For this reason, Jeera Rasam is one of my favorites :)

I make it the same way my mom makes Jeera Rasam.  My dad-in-law loved and appreciated the taste of my rasam and I was soo happy about it :)

Jeera Rasam

Ingredients -

Toor Dal - 5 tbsp
Jeera - 3 tbsp
Dry Red chillies - 4 nos.

Tamarind juice - about 150 ml (from a tamarind about the size of a lemon)
Rasam powder (You could use Sambar powder instead) - 1 tsp
Jeera-Pepper powder (Milagu-Jeeraga podi) - 1 tsp
Tomatoes - 2 (1 chopped, 1 juiced)
Salt - to taste
Asafoetida - a pinch
Turmeric powder - 1/2 tsp

To Temper -

Ghee - 1 tsp
Jeera - 1 tsp
Mustard - 3/4 tsp
Finely chopped coriander leaves - to garnish

How To -

• Soak Toor Dal, Jeera and Red chillies in some water for 10-15 minutes.Then, make a paste after straining most of the water.

• Meanwhile, microwave a glass of water and soak a small lemon-sized ball of tamarind for 5 minutes. Extract the juice of tamarind and discard the seeds and strands.
•  Take a pan and let tamarind juice cook with sambar/rasam powder, turmeric, salt and asafoetida.  About 5-7 minutes.
• Add a chopped tomato to the pan and take the juice of another one.  
• Add jeera-pepper powder. Then, add some water (about 3/4 cup) and let boil. The ends of the pan will start frothing. You can now smell the flavor of rasam. 

• Finish with ghee-flavored cumin(jeera), mustard and immediately close the pan with a lid to retain the aroma {My ammamma's tip}. Garnish with fresh coriander leaves.

P.S  :  I took the picture after reheating the rasam for dinner. That's why it looks bit thicker(concentrated) than how rasam is supposed to be!