1 big tomato (9.20oz or 260g or 1 cup canned)
1/2 cup masoor dal (lentil without skin or toor dal)
2 green chilies or to taste
1/2 teaspoon turmeric powder
2 teaspoon rasam powder (recipe here)
1/2 teaspoon salt or to taste
1 tablespoon ghee
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black pepper powder
1/8 teaspoon or a pinch of asafoetida
1 tablespoon lemon juice
2 cups water or as needed per thickness
Preparation: To a pressure cooker on medium heat add the washed masoor dal, green chillies, turmeric powder, chopped tomato, and 1 cup water cover and cook for about 4 whistles or 10 minutes until the dal is cooked.
After the dal is cooked add rasam powder, salt and some additional water and cook till it comes to a boil. Let it boil for 2 to 3 minutes and turn the burner off. Add lemon juice or tamarind juice(if you are adding tamarind juice let it cook for an additional 2 to 3 minutes to get the raw tamarind smell out) and chopped cilantro leaves.
The rasam is now ready for seasoning.
Season: To a pan on medium heat with 1 tablespoon of ghee or oil add mustard seeds and cumin seeds and wait for the mustard seeds to pop. When the mustard seeds pop turn the burner off add the black pepper powder and asafoetida and add it to the rasam. The rasam is now ready to serve.