Tomato-Ginger Rasam with Zucchini and Carrots
1. Bring 4 cups water to a boil in saucepan. Add lentils, reduce heat to medium, and simmer 10 minutes, or until tender. Drain, and set aside.
2. Heat ghee in pot over medium heat. Add curry leaves, rasam, and mustard seeds; cook 2 minutes. Stir in carrots, chile, and ginger; cook 2 minutes more. Add tomato juice and 3 cups water; bring to a simmer. Add zucchini, reduce heat to medium-low, and cook 15 minutes, or until vegetables are tender. Stir in tamarind paste and sugar; simmer 5 minutes more. Stir in lentils and cilantro.