Rasam Powder

For the Rasam Base: In a pan, add 1 tbsp of ghee or oil. Sauté 1 tsp of mustard seeds, a pinch of asafoetida, and some curry leaves until they start to pop. 

Cooking the Tamarind Juice: Soak a small lemon-sized tamarind ball in warm water for 15 minutes. Squeeze to extract the juice, strain, and add to the pan. You should have about 2 cups of tamarind water. 

Adding the Rasam Powder: Stir in 2-3 tbsp of Masala Mantra Rasam Powder, depending on your spice tolerance, and add salt to taste. Let it simmer for a few minutes. 

The Final Touch: Add 1 cup of cooked and mashed toor dal (pigeon pea lentils) and enough water to get a soupy consistency. Bring to a boil and simmer for 5-7 minutes. Garnish with freshly chopped coriander leaves. 

Serving Suggestion: Serve hot with steamed rice or enjoy it as a spicy soup before your meal.