Fast Rasam

Directions

1. 1
   In a medium size saucepan put the oil, mustard seeds, cumin seeds, methi seeds (also known as fenugreek seeds), chana dal, and the dried red chili pieces.
2. 2
   Heat over high heat until the mustard seeds pop for about 15 seconds.
3. 3
   Quickly stir in the water and tamarind paste.
4. 4
   Add the turmeric, salt and rasam powder (available at Indian spice stores), and stir again.
5. 5
   The recipe ingredients state to add 1 Tablespoon sambhar powder, but it should actually be rasam powder.
6. 6
   The computer would not accept the word rasam.
7. 7
   Bring the liquid to a boil, reduce heat and simmer 5-10 minutes.
8. 8
   Add the tomato juice and simmer 5 more minutes.
9. 9
   Turn off heat and garnish with the cilantro.
10. 10
    Instead of the dried red chili pieces, you can use one or two serrano chilies, sliced in half length-wise.
11. 11
    If you have tomatoes that you want to use up, increase the water to 4 cups, eliminate the tomato juice, and add the tomatoes after the mustard seeds have popped.