Method of Preparation:
Pressure cook the toor dhal in water. In a hard bottomed vessel, pour a cup or two of water. Add salt and rasam powder to it. If tomato is used, dice into small pieces and let it cook for a few minutes in this water. After this comes to a boil, add tamarind extract/paste and boil for 5 more minutes. Add the cooked toor daal (mashed well) to the boiling mixture. Boil further for 5 minutes. When the rasam starts emitting a very good aroma, turn the stove off. Garnish with curry and coriander leaves. Add a sprinkle of asafetida powder. Saute mustard seeds in ghee and add to this.
