Instructions: Wash red gram dal well. Drain. Place in a a heavy saucepan. Cover with 1 cuo water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat and simmer dal gently for 1 1/2 hours. Stir several times during the last 30 minutes of cooking. Set dal aside without draining.

Dice the tomatoes. Place in a heavy saucepan with the tamarind pulp, asafoetida powder, rasam powder, and salt to taste. Add 1 cup water. Crush the contents of the pan together. Simmer for about 15 minutes.

Add the undrained cooked dal and the remaining 1 1/2 cups water to the rasam. Bring to the boil.

Tempering: Heat 2 teaspoons ghee in a heavy frying pan or skillet. Add the mustard seeds, cumin seeds, halved red chilli, and a few curry leaves.

When the mustard seeds splutter, add this mixture to the rasam.

Garnish the rasam with chopped coriander leaves. Serve hot.

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