1. Place the dal, water, turmeric and oil in a saucepan.
2. Bring the water to a boil and simmer for 30 mins. or until the dal becomes very soft.
3. Fry the masala powder ingredients separately in a dry skillet.
4. The cumin and coriander should just be warmed.
5. See that the dry red peppers does not become black.
6. The whole pepper should start fuming and the mustard see must crackle.
7. Grind these spices into a fine powder in a blender.
8. Pour the tamarind juice into a pan and bring to boil.
9. Simmer for 15 mins. or until the raw smell disappears.
10. Add the dal, masala powder and enough water to make cups of rasam to the boiling tamarind juice.
11. Bring to a boil. Add asafetida and coriander leaf and stir.
12. Fry the mustard seeds in oil until it crackles. Pour into the rasam.
13. When the rasam is boiling, add salt and stir. Remove from the heat.
14. Serve hot with the rice.
15. Rasam gives taste only when it is hot.

Makes: 4 Servings