Add salt to water and cook the tomatoes till tender along with toor dal.
Add Keya rasam powder and tamarind water.
Boil well and cook it on slow fire.
Heat oil and temper it with curry leaves, mustard, fenugreek and crushed garlic.
Tomato – 3 number
Water – 500 ml
Toor Dal – 15-20 gms
Salt to taste
Tamarind pulp – 15 gms
Keya Rasam Powder – 20-25 gms
Mustard seeds – 2 gm
Fenugreek seeds – 1 gm
Curry Leaves – 4-5 number
Garlic crushed – 2-3 cloves
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