Tomato Saaru

Method

1. 1

   Prepare tomatoes: Wash and roughly chop 4 large ripe tomatoes.

2. 2

   Cook toor dal: Wash 3 tbsp toor dal. Pressure cook with half cup water for 4 whistles. Mash completely smooth.

3. 3

   Cook tomatoes: In a pan add chopped tomatoes with 1 cup water, half tsp turmeric and salt. Boil 8-10 minutes pressing until completely soft.

4. 4

   Add mashed dal: Add mashed dal to the tomato water. Mix well. Add 1 cup more water.

5. 5

   Add rasam powder: Add 1.5 tsp rasam powder (Karnataka style), half tsp cumin powder and half tsp pepper powder. Mix well.

6. 6

   Bring to boil: Cook on medium heat until the saaru comes to a rolling boil.

7. 7

   Simmer: Reduce heat and simmer 8 minutes. Karnataka saaru should be thin and tangy.

8. 8

   Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add a pinch of asafoetida, 1 sprig curry leaves and 1 dried red chilli.

9. 9

   Pour tempering: Pour sizzling ghee tempering into the saaru.

10. 10

    Serve: Add fresh coriander. Adjust salt. Tomato saaru is Karnataka's everyday rasam. Serve over steamed rice with a tsp of ghee.