Toor Dal		50 gms.
	 Water			300 ml.
	 Green Chilies 		3 slit sideways
     	 Ginger 		1" piece chopped
	 Tomatoes		4 large chopped
	 Water			2½cups
	 Salt          		to taste
	 Turmeric		½ tsp
	 Coriander Leaves     chopped

For Tempering

	Vegetable Oil		2 tsp
	Mustard Seeds 		1 tsp
	Cumin Seeds 		1 tsp
	Red Chilli		1 halved
	Ground Black Pepper	1 tsp
	Asafetida Pdr.		½ tsp
	Curry Leaves		a few

• Wash and drain the toor dal.
• Place dal in a heavy sauce pan.
• Cover with water and bring to boil.
• When boiling, cover pan with lid leaving slightly ajar.
• Lower the heat and simmer the dal for 1½ hours.
• Stir several times during the last 30 min.of cooking.
• Set dal aside without draining.
  Tempering: Heat 2 tsp ghee in a heavy pan or skillet.
• Add the mustard seeds, cumin seeds halved red chill, black pepper, asafetida and a few curry leaves.
• When the mustard seeds splutter add slit green chilies and finely chopped ginger and tomatoes.
• Add 1 cup water salt to taste and ground turmeric.
• Allow to simmer for 5 minutes.
• Add un-drained cooked dal and remaining 1½ cups of water bring to boil.
• Garnish with chopped coriander leaves.
• Serve hot.
• This is a mild, gentle rasam without tamarind and rasam powder.
• Add more tomatoes for a tangier taste.
• The strained rasam, served as a soup, makes an excellent appetizer.

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