Rassam

Dry roast all ingredients for rassam powder for 2-3 mins. Allow them to cool.

Grind them together to make rassam powder and store in a jar. The powder can be stored for 2 months.

To make rassam, saute tomato in ghee for 2 mins. When tomato gets soft and water and let it boil.

Add hing, salt and 2 tsp prepared rassam powder, turmeric, tamarind/lemon juice and cooked dal and boil it for 5 mins.

Prepare tempering by heating some ghee in pan and then add mustard seeds, hing, curry leaves, green chilly. Top the rassam with this tempering and keep it covered.

Garnish with coriander and serve it hot with rice, vada or just as a soup.