Rasam

Make dry Roast and crush the pepper and cumin, crush garlic and green chilies then keep it aside.

Make the tamarind water using 200gms for 15 Gms of tamarind and keep it aside.

Clean cut the tomato keep it aside.

Know take one pan add the spice powders and crushed pepper and cumin, then pour the tamarind water and mix well then set it aside.

Heat oil in a pan add mustard seeds and all whole spices once its splutter then add crushed garlic and green chilly mix sauté till that raw fragrant gone out, then add asafetida and tomato sauté for a minute and add that tamarind water mix.

Add dhal water and water as required, then add salt to taste and Umami seasoning AJI-NO-MOTO®, allow to cook, once broth will occur switch off the flame, finally add chopped coriander leaves for garnish then serve hot.