Rasam pawadar

Coriander seeds (Dhane) 1 and half cup
Tur dal : 1 cup
Red dry chillies : 1 cup
Chana dal (Harbara dal) : 1 tbl. spoon
Cumin seeds (Jeere) : Half cup
fungreek seeds (Methi dane): 1 tbl. spoon
Black pepper (Kali miri) : 1 tbl. spoon

Roast everything with little oil on tawa with low flame.
Then grind it either at home mixi or in the mill if in large quantity.
While making rassam... take little tur dal (4-5 spoons) and lots of water and put it in cooker.
Then make Tamrin water (Chincheche pani)and keep it aside.
Put big pot on stove...
then add one t.spoon of oil..
Mustard and cumin seeds for tadaka (jeere mohari)
then put curry leaves (Kadipatta)
lot of hing (asafoetida) 1 t.spoon (this gives nice fragrance and flavor to the rassam)
Haladi, red chilli powder, rassam masala powder (prepared above) as per our taste.
Add chopped or grated tomatos if you want to as I use very little or no tamrin water so we can also make whole Tomato rassam wo tamrin water also.
Add cooked dal water from cooker and tamrin water if you want, salt, Jaggery as per our taste.
chopped coriender
make it to boil on v. low flame....   and its really Yum to sip........