To cut down on cooking time, wash and soak the Dal first.
Meanwhile, chop the Tomatoes, Ginger, etc.
Use one cup of Water and Turmeric to cook the Dal for three to four whistles.
When the Oil is hot, add the Curry leaves to the heated Pan. Green Chillies and Tomatoes
Once the Tomato is tender, simmer it for two to three minutes with three Cups of Water and Salt.
We don’t want to eat the entire Dal, so open the cooker, check if it’s cooked and mash it nicely with a laddle.
When the Rasam is boiling, add the Dal mixture and adjust the thickness.
Incorporate the freshly ground Black Pepper.
Now turn out the heat and squeeze the Lemon.
To add flavour to the Rasam, heat up a tablespoon of Oil, add Mustard seeds, and when they start to pop, you can choose to add crushed Garlic or Jeera (Seasoning ).
