Mixed Dal Rasam

Hope everyone is having a good weekend. Our weekend has been fun so far -- Saturday we went to a Chinese New year party and learnt to make dumplings from a dear friend. Looking forward to Superbowl Sunday that is going to take place right here is New Jersey. Metlife stadium is about 3~4 miles from where we live, so I'm very excited that the action is taking place so close to us, even though we will be watching the real action on TV!! strange.. right??
Well today I don't have a recipe for superbowl sunday, I have a everyday dal rasam recipe that is tasty and healthy. Saw it on a cooking show and the recipe is a keeper.

Ingredients:
Tomatoes - 2 medium, chopped
Green chilies - 2, slit
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Curry leaves - 8~10
Turmeric - ¼tsp
Cilantro leaves - 2tbsp, finely chopped
Salt - to taste

For Rasam Powder:
Toor dal - 1tbsp
Chana dal - 1tbsp
Moong dal - 1tbsp
Coriander seeds - 1tbsp
Peppercorns - 1tsp
Cumin seeds - 1tsp
Red chilies - 2

Method:

• Make the Rasam powder: Dry roast all the ingredients under Rasam powder until golden and fragrant. Cool and grind to fine powder.
• Make Rasam: Heat 2tsp oil, add cumin and mustard seeds; once the seeds start to splutter add green chilies, curry leaves and tomatoes. Cook covered until tomatoes turn mushy.
• Next add 1~2 cups of water and bring to a boil.
• Add turmeric, masala powder and salt, bring to a boil. Remove from heat and garnish with chopped cilantro.

Serve with steamed rice.

Linking this to Valli's 'Cooking from Cookbook Challenge': February - Week 1.