Tomatoes – 4

Toor Dal – 1 Cup

Oil/Ghee – 3 tbsp

Green Chillies – 2 to 3

Mustard Seeds – 1 tsp

Cumin – 1 tsp

Haldi (Turmeric) Powder – 1 tsp

Sambar powder – 1/2 tsp

Asafoetida – 1 tsp

Coriander – 1 small bunch

Curry leaves – 6 to 8


  1. Boil the Toor dal in 4to 5 cups of water till it is well cooked. Allow it cool, mash it and keep aside.
  2. In a vessel (I used Eeya Chombu), add Oil/Ghee – when hot add mustard seeds, cumin, green chillies, curry leaves, and asafoetida and saute for a few minutes.
  3. Now add finely chopped tomatoes, Haldi powder and Sambar powder and saute till it has blended well and has become mushy.
  4. Now add the cooked toor dal with the water (see item 1) and let it boil for a few more minutes.
  5. Add the finely chopped coriander and the simple tomato rasam is ready for serving.