Cook 2 tblsp of toor dal with enough water and 2 pinches of turmeric powder. Once done mash it nicely.
Dry roast 1 tblsp coriander seeds, 1/2 tblsp toor dal, 1/2 tblsp black pepper and 4 red chillis. Once it half done, add 1 tsp cumin seeds. Roast till golden brown.
Cool and grind into fine powder.
In a saucepan, add few coriander stems. Use only the stem of the coriander leaves. Add a gooseberry sized tamarind. Add finely chopped 2 tomatoes. Add ½ tsp turmeric powder and 2 pinches asafoetida.
Add 2 cups water, boil for 5-7 minutes
Filter this mixture using a strainer. Discard the mixture and reserve the rus.
Add it in saucepan. Add 2 tblsp of fresh ground rasam masala.
Mix well and adjust salt. Boil for a minute. Add 1.5 cups water to cooked toor dal. Add the dal water to the saucepan.
Add ½ tsp jaggery powder. Add 1 roughly chopped tomato and few coriander leaves. Let this froth up, switch off .
In a small pan add 1 tsp ghee and add mustard seeds and curry leaves. Once it sputters, add to the rasam. Mix well just before serving.
Serve hot with plain rice.
Cook 2 tblsp of toor dal with enough water and 2 pinches of turmeric powder. Once done mash it nicely. Dry roast 1 tblsp coriander seeds, 1/2 tblsp toor dal, 1/2 tblsp black pepper and 4 red chillis. Once it half done, add 1 tsp cumin seeds. Roast till golden brown. Cool and grind into fine powder. In a saucepan, add few coriander stems. Use only the stem of the coriander leaves. Add a gooseberry sized tamarind. Add finely chopped 2 tomatoes. Add ½ tsp turmeric powder and 2 pinches asafoetida. Add 2 cups water, boil for 5-7 minutes Filter this mixture using a strainer. Discard the mixture and reserve the rus. Add it in saucepan. Add 2 tblsp of fresh ground rasam masala. Mix well and adjust salt. Boil for a minute. Add 1.5 cups water to cooked toor dal. Add the dal water to the saucepan. Add ½ tsp jaggery powder Add 1 roughly chopped tomato and few coriander leaves. Let this froth up, switch off In a small pan add 1 tsp ghee and add mustard seeds and curry leaves. Once it sputters, add to the rasam. Mix well just before serving. Serve hot.
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