Directions

• Heat a pan and add water
• Add the cooked dal, tomatoes, salt, turmeric powder & the tamarind
• 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 tamarind  &  dal is removed , around 4-6 minutes
• Add the rasam powder and cook on medium flame till a frothy layer  forms on the surface , 2-4 minutes 
• At this time add a pinch of jaggery
• After half a minute 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 asafoetida to the soup and do not stir
• Now add the tempering with the hot oil/ghee on the asafoetida and then stir
• 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