Wash and peel the ginger. Chop 1 tbsp of ginger into small pieces and the rest into thin slices.

Chop the tomatoes and slit the green chili into two.

Wash the moong dal and pressure cook it along with ½ cup of water and ⅛th tsp of turmeric powder for about three whistles. Allow it to cool and mash it roughly.

Heat a pan and add the melted ghee.

Then add the mustard seeds, cumin seeds, hing, curry leaves, green chili, and the remaining ginger.

Cook it for a minute or until the mustard seeds splutter.

Then add the tomatoes and mix it once.

Add the rasam powder and remix. Now add the salt and allow it to cook for a couple of minutes or until the tomatoes are mushy.

Mix 2 tsp of tamarind paste with 1 cup of water and add it to the rasam. Bring this to boil and make sure the raw smell of the tamarind and rasam powder goes away.

When it starts to boil, add the cooked moong dal and remaining two cups of water and mix well. Make sure the moong dal is well combined.

Add the cilantro and let the rasam simmer over medium heat until it becomes frothy on top. Do not boil after it becomes frothy.

Turn off the heat and serve it hot with rice and curry or relish it as soup.