Rasam

Wash Toor dal thoroughly and pressure cook with 300ml water until very soft. Mash the cooked Toor dal until smooth and set aside.

Soak Tamarind in 100ml warm water for 10 minutes. Squeeze to extract the pulp, strain, and discard any solids. Set the Tamarind pulp aside.

In a large pot, combine chopped Tomatoes, Green chili, Ginger-garlic paste, Turmeric powder, Rasam powder, and 500ml water. Bring to a boil and simmer for 5 minutes until the Tomatoes soften.