Tuar dal - 1 cup
Turmeric Powder (Half teaspoon)
Tomatoes - 1 medium
Tamarind extract - one cup (I use a heaped tablespoon of Dabur's Tamarind Paste and mix with water)
MTR Rasam powder (Traditional South Indian households make their own rasam powder but I buy MTR off the shelf)
Black pepper powder: Half teaspoon
Curry leaves - Handful
Coriander leaves - One spring, chopped finely
Asafoetida powder - Half teaspoon
Mustard seeds - 1/2 teaspoon
Salt to taste
Pressure cook the tuar dal with the chopped tomatoes, salt, and the turmeric powder (About five whistles from the pressure cooker is enough). Once the pressure is released, mash the cooked daal and tomatoes well and seive/strain into a large bowl. In the end, add the daal and tomato paste leftover in the rasam to the water.
In this mixture, add the tamarind juice, curry and coriander leaves, and MTR's rasam powder. Add salt (if necessary) and pepper powder, and bring to boil. Let the mixture boil for 10 minutes, and keep aside.
In a wok, heat ghee, and add asafoetida and mustard seeds till the mustard splutters. Add this to the rasam and serve piping hot.