- Pressure-cook 4 tbsp. (60g) of toordal in 800 ml water, with few drops of cooking oil and a pinch of turmeric. Beat or mix the cooked dal well and keep aside. Soak 1 tbsp. (about 10g) of tamarind in 150 ml hot water. Boil the tamarind extract with jaggery, add the cooked toor dal and 1 big chopped tomato and adjust the consistency using water. Add 1 tbsp. (15g) of Avadata Organics Rasam powder to the boiling dal. Add salt to taste. Simmer for 5 min.
Heat ghee add Mustard and Asafoetida. Add this to Rasam.
Garnish it with finely chopped coriander leaves and enjoy it with Rice.