– Pressure cook toor dal, fenugreek seeds and turmeric powder.
– Add oil in a pan and sauté tomato purée, tamarind paste, jeera powder, pepper powder, slit green chillies, chopped ginger, salt and boil it for sometime.
– Then add the pressure cooked toor dal paste to the boiling rasam.
– Add ghee in a pan and sauté mustard seeds, curry leaves and add it to the rasam with water.