Directions

• Heat a pan and add water
• Blend the tomatoes into a puree in a blender
• Mash the cooked dal so it can mix well in the soup
• Slit the green chilies to spice the rasam
• Add the cooked dal, tomatoes puree, salt, turmeric powder, ginger & green chillies
• Give it a stir and allow it to boil
• Add a pinch of the cut cilantro at this time to add some aroma to the stew
• Cook until the raw smell of the dal is removed , around 4-6 minutes and switch off the flame
• Take a small pan and heat for tempering
• Heat the oil and ghee together and once hot add the mustard seeds to crackle
• Then add the cumin seeds; curry leaves and once they release the aroma , switch off the flame
• Add the asafetida to the soup and do not stir
• Now add the tempering with the hot oil/ghee onto the asafetida and then stir
• Now add the lime juice and additional juice can be added if more tartness is desired
• Add a generous amount of cut cilantro and allow to stand covered so the flavors can seep and enhance
• Enjoy simply as a soup or with rice