Simmer and boil until the raw flavour goes.(it will take approximately 15 minutes)
After the raw flavor of the rasam powder goes, mix cooked tur dal with needed water (1- 1 1/4 cup of water ) and add it to the rasam.
When you see froth forming on the surface, turn off the heat/switch off the flame. You should never boil the rasam as it will loose its favor and will not taste good.
Add fresh lemon juice and mix well.
Heat a tsp of ghee, add mustard seeds, jeera seeds, when it splutters, add curry leaves and pour it over the rasam.
Garnish with finely chopped coriander leaves and enjoy!
Keep it mind that rasam should be boiled only on low flame for it to taste delicious.
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