1. Bring to a boil the water, tomato, salt, asafoetida, and chili. 2. Add the dal and simmer until everything is soft. 3. Add the rasam powder and simmer for 2 minutes. 4. In a small pan heat the oil. Add mustard seeds and heat on high until they pop. 5. Add cooked mustard seeds and curry leaves to the soup. 6. Garnish with corriander leaves if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
