For the broth
1 large tomato, chopped into quarters
1/4 cup tur dal
1/4 tsp turmeric powder
1 heaped tbsp rasam powder
Salt to taste
A few curry leaves
A few cilantro leaves
1/4 tsp asafoetida (hing powder)
1 Lemon (or to taste)
1 tsp Mustard Seeds
Ghee or oil for tempering
Take the tur dal in a small vessel along with 1 cup of water and turmeric powder.
Pressure cook for 10 minutes or so.
While the lentils cook, in another pan/vessel take 4 cups water.
Add the tomato along with curry leaves and salt.
You can tear up the leaves to so that they impart more of their flavor.
When the water starts boiling and the tomato is soft, add the rasam powder.
You might need less or more depending the type of the powder and taste.
Let it boil for another 2 minutes.
Add the cooked lentils to the broth.
Cook in low-med heat and when you spot those cute bubbles along the sides, prepare the tempering.
In another skillet, add 1-2 tsp of ghee and add mustard seeds.
Even though ghee is optional, the taste that it imparts to rasam is special.
Once the seeds starts popping, switch off the flame and then add the asafoetida.
Now pour it into the rasam.
Give it a good mix and add in cilantro leaves.
Let the rasam come to room temperature.
Once its temperature is down, add in the lemon juice.
It will vary again as per your taste.
But add it enough to be able to taste the lemony flavor when you sample the broth.