Tomato Rasam (without tamarind)

Tomatoes 3 small
Toor dhal 1/2 cup
Rasam Powder 1 tsp
Salt 1 tsp
Mustard seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry leaves (one sprig)
Chopped coriander(some)


Cook the dhal in 1 cup water. Put the tomatoes in a cup of hot water and cover. After 5 minutes, peel the skin and mash it well. Add 1/2 cup more water, rasam powder, salt, curry leaves and asafetida and boil for 5 - 8 minutes. Add the cooked dhal and dilute with 2 to 2-1/2 cups of water. Boil for some more time. Garnish with the chopped coriander leaves and add spluttered mustard and jeeragam as said earlier.