Pigeon peas (toovar/arhar dal) 50 gms, Everest Turmeric Powder ½ tsp, Tamarind lemon-sized ball, Tomatoes 2, Everest Rasam Powder 2 tsps, Salt to taste, Ghee 2 tsps, Red Chilli 1, Mustard Seeds ½ tsp, Curry Leaves a sprig, Asafoetida a pinch, Coriander Leaves 1 tbsp.

For Jeera & Pepper Rasam
Cumin Seeds 1 tsp, Black Peppercorns 1½ tsps.

Cook dal with Everest Turmeric Powder in ½ a litre of water. Soak tamarind in 1 cup warm water. Extract the juice. To it add 2 cups of water, chopped tomatoes, Everest Rasam Powder & salt, & simmer for 30 mins. Add only water from the dal. Simmer for 5 mins. Heat ghee. When hot, add 1 red chilli, ½ tsp mustard seeds, a few curry leaves, a pinch of asafoetida. Add to rasam. Sprinkle coriander leaves. Serve hot.

For Jeera & Pepper Rasam
In hot ghee, saute cumin seeds & peppercorns, till they give out an aroma. Grind coarsely. Add to rasam after dal. Boil for a few minutes only.