Cranberry Rasam

Ingredients:

2 tbsp.                -  Toor dal

3 nos.                  -  Ripe tomatoes

2 tbsp.                -  Cranberries

Gooseberry size Tamarind

4 to. 6.                -  Garlic cloves

1/4 tsp.               -  Turmeric powder

1 tsp.                  -  rasam/ sambar powder

Cut coriander leaves

Salt to taste

Tempering

1 tsp.                 -  Mustard Seeds

1/4 tsp.              -  Asafoetida

Curry leaves

1/4 tsp.              -  Cummin seeds

3/4 tsp.              -  Black pepper

1 tsp.                 -  Cummin Seeds

Pressure cook the dal mash and keep aside.  Pound  coarsely black pepper and cumin seeds.   Grind two tomatoes and 1 tbsp of cranberry (this gives nice colour and taste to the rasam).  Soak the tamarind in hot water and when it cools extract the juice.  To the tamarind juice add 1 cut tomatoes, 2 tbsp cranberries, ground tomatoes enough water and cranberry paste, cut garlic into small pieces (garlic can be omitted) turmeric powder and rasam/sambar powder.   Make the tempering with the above ingredients.  Boil till the tomatoes become soft.   Now add the mashed toor dal and salt to taste.  When you see froth forming switch off the flame and add the tempering and cut coriander leaves to the rasam.