1. In a heavy bottom vessel cut the Tomatoes into quarters, Slit the green chillies, Smash ginger and add 1 and half cup water.

2. Add Salt, Curry leaves and Asafoetida. Bring to boil. Wait till the liquid reduces to 1/4.

3. Add 1-1/2 cups of water to the cooked Dhal and mix well. (Add more water if required)

4. Add to the liquid and simmer for a few minutes for it to Froth.

5. Squeeze lemon and add the juice to the Rasam.

6. Heat ghee in a small pan, add mustard and remaining cumin seeds, and allow to splutter, add carefully to the Rasam.

7. Add finely chopped coriander.
8. Check and add salt if required.

9. Keep aside covered for 10 minutes before serving.

10. Mix well and serve hot as a soup or with steaming hot Plain Rice and Papads.

Making time: 30 minutes
Makes: 5 servings.