Paruppu Rasam /Daal Rasam/Toor Daal Rasam/Indian Spiced Lentil Soup Recipe

Cooking Daal : 15 mins (Soaked the Daal in the warm water, it will cook fast)
Cooking Time : 20 mins

Ingredients:
Tomatoes - 2 large grind finely into paste
Coriander leaves - 2 tbsp finely grind into paste/ a Handfull
Toor Dal / Tuvaram paruppu - (3/4 cup cooked / leftover Sambar can be use =http://murthyniko.blogspot.com/2015/09/south-indian-sambar-indian-spiced-lentil-sambardaal.html )
Turmeric - 1/2 tsp (add this during cooking the Daal)
Tamarind Pulp - 2 tbsp  (Extract tamarind juice and discard the pulp)

Rasam Powder - 1 tbsp (i used store bought)

Black Pepper - 2 tsp-Crushed

Salt to taste

For Seasoning:

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - 1 sprig
Asafoetida / Hing - 1/4 tsp
(Other additional optional Seasoning - add Urad dal , Fenugreek seed and 2 broken Dried Chillies)

Method:
Take oil in a sauce pan, add in all the seasoning ingredients and fry them for 30 sec.

Now add the Grind paste. Saute for couple of mins.

Add in water and tamarind juice and mix well.

Add in Rasam Powder,Crushed Black Pepper and salt to taste. Mix well. Bring this to a boil and cook in the low flame about 15 mins.

Now add in cooked daal and bring it to boil.

Once it reaches a boil, turn off the heat.

Mix well and serve.