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.
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.