Coriander, Red Chilli, Red Gram Dal, Cumin, Fenugreek, Turmeric, Pepper and Asafoetida.
Cook 100gm of red gram dal in 3/4 lit of water, with 1 tbsp of edible vegetable oil and a pinch of turmeric.
Churn the cook dal and keep aside.
Boil 2 tbsp of GRB Rasam powder with tamarind juice, Jaggery (if desire) and salt to taste.
Add chopped tomatoes for better flavour.
Add the above cooked dal and water, if necessary and boil for above 10 minutes.
Add 1 tbsp of mustard and a pinch of asafoetida seasoned in GRB ghee.
Garnish with finely chopped coriander leaves.
Enjoy as a soup or serve with rice.