Now enjoy the delectable Rasam from the comforts of your home. Watch this video to learn how to make the yummy Rasam Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor RASAM Ingredients 4 tablespoons split pigeon peas (toor dal), soaked ¾ teaspoon turmeric powder 1½ teaspoons rasam masala powder ¼ teaspoon asafoetida ¼ teaspoon black pepper powder 2½ tablespoons tamarind pulp 2 medium tomatoes, chopped Salt to taste 4 tablespoons chopped fresh coriander leaves Tempering 2 tablespoons ghee ½ teaspoon mustard seeds A pinch asafoetida 5-6 curry leaves Method 1. Pressure cook the pigeon peas in 4 cups water with half the turmeric powder till 4-5 whistles. 2. Heat some water in a non-stick pan. Add remaining turmeric powder, rasam masala powder, asafetida, pepper powder, tamarind pulp and tomatoes, mix well and bring to a boil. Reduce heat and cook till the liquid becomes half the volume. 3. Mash the cooked dal and strain the water. 4. Add the strained dal water to the tamarind mixture alongwith salt and chopped coriander and mix well. 5. For tempering, heat ghee in a non-stick tempering pan. Add mustard seeds and let them splutter. Add asafetida and curry leaves and switch off heat. 6. Add the tempering to the rasam, mix well and cook on medium heat for 4-5 minutes. 7. Serve hot with steamed rice.