Andhra style Pappu Charu | Tomato Dal Rasam

I had prepared this rasam along with Vankaya Kobbari Karam(Stuffed Brinjals) which I had posted recently for those one of our week end lunches.This is a very common recipe in every south Indian household.I love this rasam very much and also make it quite often.

Tomato Dal Rasam | Pappu Charu Recipe:

(Serves 3-4)

Ingredients:
1/4 cup Toor dal

2 small Tomatoes,chopped

a small lemon sized Tamarind or 3 tbsp Tamarind pulp
1 light colored Green Chilli,slit

1 tsp grated Jaggery
1 tbsp finely chopped Coriander leaves
2 tsp Sambar/Rasam powder *see notes
1/4 tsp Turmeric powder
Salt to taste

for Tempering:
2 tsp Ghee
1/2 tsp Mustard seeds

2 Red chillies
a sprig of curry leaves
a pinch of Asafoetida

Method:

• Pressure cook toor dal with chopped tomatoes and turmeric powder for 3 whistles.
• Once the pressure drops transfer it to a vessel and let it come to a boil.Add more water to  the required consistency.
• Once it comes to a boil add green chilli,chopped coriander,sambar/rasam powder,tamarind pulp,jaggery and enough salt and mix well.Let it come to a boil.Taste it now and adjust the seasoning according to your taste buds.In case you need to add more water or tamarind or salt or sambar powder,feel free to add it and boil for a couple of minutes more.This would be sweet,spicy and tangy at the same time,a perfect blend of flavors.
• Mean while heat ghee in a small(tadka) pan and crackle mustard seeds and add red chillies,curry leaves andasafoetida and fry for few seconds and add the tempering to the boiling rasam and boil for 1 minute and switch off the flame and keep it covered.

Serve it hot with plain hot rice and some vegetable fry and fryums.

*My mom gives me the sambar powder which can be used as rasam powder.You can easily replace the sambar powder with store bought MTR brand Rasam powder.