Directions

1. Add 1/4 cup toor dal to 1 cup water and pressure cook it at medium to high for until 2 whistles, keep low flame for 7 minutes. And open when the cooker cool down. The dal should have cooked vary well, mash it well so it all watery
2. Boil 2 cups of water, add lemon size tamrind and set it aside, once it cools down, squish the tamrind extract it and strain and throw the fiberous remainder
3. Pour the above filtered tamrind water to a vessel and keep it on medium flame
4. To the above vessel add turmeric, tomato puree, heeng, salt, heat on medium flame for 5-7 minutes
5. Add Rasam powder
6. Add watery dal we prepared in pressure cooker.
7. Heat till the bubbles are formed on the top
8. Get the seasoning work or karandi out, add ghee, let it heat up add mustard, when it starts bursting, shut off the flame add jeera
9. Switch off the rasam pot/vessel. Add this seasoning the rasam
10. Top up with coriander and close the vessel with a lid
11. Wait for 10 minutes
12. You are ready to serve