Kalyana Rasam

2 Tomatoes

Chop 1/4 Tomato and keep them aside.

Puree 1 and 3/4 tomatoes.

1/4 Tsp Oil
1 Tbsp Toor Dal
1 Tsp Black Pepper
2 Red Chilies
1/4 Tsp Cumin Seeds

Heat oil in a small pan and roast toor dal, black pepper and red chilies. Add cumin seeds and switch off the stove. Let it cool for some time. Add water and grind it into fine paste.

1/8 Tsp Turmeric Powder
1/8 Tsp Asafoetida
1/2 Tsp Salt (3/4 or 1, I forgot, adjust and make a note of it)

Add tomato puree, masala paste, turmeric powder, asafoetida and salt. Allow it to boil in low flame for 10 minutes.

2 Tbsp Cooked Toor Dal
1 and 1/2 Cups Water

Mix cooked toor dal and water to the boiling tomato mixture.

When it comes to a froth switch off the stove.

Curry Leaves
Coriander Leaves

Garnish with curry leaves and coriander leaves.

When its hot, add reserved tomatoes to this. The tomatoes will get cooked in the hot rasam and will give very good aromatic flavor.

Taste Note: Tastes AWESOME
Source: jeyashriskitchen