1. Heat oil, add mustard seeds, cumin, asafoetida, red chilli, curry leaves and garlic one by one.
2. Fry till the seeds splutter.
3. Add dal water, pepper powder and salt, let it boil for 2 min.
4. Reduce the flame, add lime juice, stir and remove.
5. Sprinkle chopped coriander and cover with a lid.
6. Serve this rasam with plain rice.
7. Can be served as soup along with bread croutons.

Tip: Do not keep rasam on fire after adding lime juice as it turns sour.