Soak Toor Dal in warm water for 1 hour and drain the water

Add ghee and saute ginger, tomatoes, and green chilli for a minute

Furthermore, add coriander leaves and turmeric powder

Saute till tomatoes turn slightly mushy

Add Dal, sesame oil, and water; mix well

pressure cook for 5 whistles and simmer for 1 minute

Do natural pressure release

Remove chilli and mash the dal

Add water, and salt and Sprinkle chopped coriander leaves; Cook till the rasam boils frothy

Turn off the stove

Mix sugar and salt with lemon juice

Add to the rasam; mix well

In a small pan add ghee when the ghee is hot add mustard seeds and let it splutter

Furthermore add cumin seeds, green chili, ginger, and asafoetida; roast and transfer