1. Fry toor dal (dried beans) in castor oil (to reduce vata) for a couple of minutes.
2. Add water and a sprinkle of tumeric.
3. Cook well until mashes or disintegrates very well into the liquid – usually done by a pressure cooker.
4. When cooked well, add enough water to make it very brothy, not thick
5. Add salt, a spoon of jaggery (brown sugar) and tamarind juice (soak a large marble size ball of dry tamarind for 20 minutes, then massage and squeeze liquid out, adding enough water to extract fully all the pulp) Option: use lemon juice to replace tamarind. Add one spoon or more Rassam powder to your taste. Add some fresh coriander leaves as well (5-10 minutes total cooking).
6. Separately, put 1-2 spoons ghee/butter in a small dish and heat on low-medium flame. Add one spoon mustard seeds (black), 1 pinch Asatoetida and curry leaves if available. When seeds start popping add to Rassam and serve hot. Option: add a little coconut milk.
Cook Toor Dal
After 15 minutes, add Rassam powder & Cilantro
Add Ghee Voggarane just after the Rassam powder
Boil 2-3 minutes & switch flame off