Rasam Video of Tarla Dalal

Combine all the ingredients in a small broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Keep aside to cool completely.
Once cooled, blend in a mixer to a smooth powder. Keep aside.

How to proceed

Combine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Blend the dal mixture using a hand blender till smooth.
Add the rasam powder into it, mix well and keep aside.
Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves.
When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute.
Add the coriander and mix well.
Serve hot.