Restaurant style Rasam

Ingredients:

Dhaniya / Coriander seeds - 1 tbsp
Jeera / Cumin seeds - 1 tbsp
Menthi / Fenugreek seeds - 1/4 tbsp
Red chillies - 5 or 6 (as per your taste)
Curry leaves - 10
Oil - 2 tbsp
Toor dal - 1 cup
Tamarind pulp - 1/2 cup
Green chillies - 2 medium
Salt - as required
Turmeric - 1/4 tbsp
Jaggery - Indian gooseberry size / amla size
Tomatoes - 4 medium chopped
Ghee / Clarified butter -1 tbsp
Hing / Asafoetida - 1/4 tbsp
Mustard - 1/4 tbsp
Coriander leaves - 1/4 cup chopped.

Method:

1) In a pan add 2 tbsp of oil and then add dhaniya, jeera,  menthya, red chillies, 6 curry leaves and fry them until golden brown.
2) Once its cooled down, make them into fine powder.
3) Meanwhile cook the toor dal with turmeric in a pressure cooker into mashable consistency.
4) Take another pan, add cooked, mashed dal and the water required to get rasam consitency,  mix well. After 2 mins of stirring add tamarind pulp and mix well. Cook for another 2-3 mins.
5) Now slit green chillies into half and add to the dal and tamarind pulp mixture which is boiling followed by salt, jaggery. Cook for another 3 mins.
6) Now add chopped tomatoes and boil for 5-6 mins or until tomatoes are cooked well (Not the mashing consistency but cooked). 
7) Now add the powdered rasam masala and boil for 3 mins. Now turn off the flame.
8) In a separate pan, add 2 tbsp of ghee, mustard. Wait until it splutters. Now add red chillies, hing, curry leaves and add this to the rasam prepared.
9) Garnish it with coriander leaves.

Tasty Restaurant style rasam is ready to eat.

Note:

1) Rasam powder can be made in advance be stored for 1 week. For longevity of the powder, dry roast the ingredients.
2) Oil can also be used for seasoning instead of ghee for those who are health conscious.
3) I  have added 2 cups of water to get the rasam consistency. Keeping in mid that i would add the tamarind pulp too. Make sure it doesn't go too watery.
4) Make sure you donot boil for long once you add the rasam powder, as it looses its fresh aroma.
5) Boil the tamarind, salt in water. Until water is completely in boiling stage.