Millagu Rasam

For the powder : 1 tbsp black pepper, 1 tbsp jeera, 1 tsp dhania

Rasam : 1/2 cup cooked Tur dal, 3-4 medium sized tomatoes, 1/2 tsp tamarind paste (or to taste)
1/4 tsp turmeric powder, Salt to taste

Seasoning: oil 2 tsp, Mustard, Curry leaves, Coriander leaves

Take a drop of ghee and roast the black pepper, jeera and dhania, separately until they give a nice aroma. Dry grind the dhaniya first to a smooth powder and then add pepper and jeera and grind very coarsely. Cook toor dal with tomatoes, turmeric pwd, tamarind paste and salt. Add enough water and make it to rasam consistency. Once it starts boiling, add about 2tsp of the spice powder and boil for 5 more mins and take off heat. Make sure you don't boil the rasam too much, it will loose all the flavors. Season with mustard, curry and coriander leaves and asafoetida.