Dry roast toor dal, coriander seeds, cumin, red chillies and black peppercorn until fragrant.
1 Tablespoon Toor dal, ½ Teaspoon Coriander seeds, ½ Teaspoon Cumin, ½ Teaspoon Black Peppercorn, 2 Red Chillies
Allow the spices to cool down and grind them to a coarse powder.
Wash toor dal multiple times with cold water and cook until soft with sufficient water. Alternatively cook in pressure cooker for 2 to 3 whistles or until soft.
¼ Cup Toor dal
Mash the dal and collect only the dal water in a container.
Place tomatoes in a deep bottomed sauce pan and mash them with potato masher.
2 Tomatoes
Now add salt, turmeric, tamarind extract to the same pan and mix well.
¼ Teaspoon Turmeric Powder, Salt, 1 Cup Tamarind extract
Boil the mixture on medium high heat for 5 minutes or until raw aroma vanishes.
Now add water and simmer rasam for 10-12 minutes.
1 Cup Water
Reduce the flame to lowest possible setting, add toor dal water, freshly prepared rasam powder and mix well.
Simmer rasam for 3-4 minutes or just until froth starts to form on the top.
Turn off the heat and add coriander.
Handful Coriander Leaves
For tadka, heat ghee in a second pan, add mustard and let it pop.
1 Tablespoon Ghee, ½ Teaspoon Mustard
Finally add asafoetida, curry leaves and turn off the heat.
pinch Asafoetida (hing), few Curry leaves
Add the tadka to rasam.
Serve piping hot rasam with steamed rice, pickle and papad or enjoy on its own as a soup