Add finely chopped tomatoes, turmeric powder, hing, salt, and the orange zest to 2 glasses of water. Allow this to boil for 10 to 15 minutes (until raw smell vanishes).
Mash cooked tur dal and dilute with 2 glasses of water.
In a pan heat some oil and put in all the ingredients to be roasted and roast till the ingredients are slightly browned.
Grind the roasted components into a coarse powder.
Add the dal water and the ground coarse powder to the boiling rasam.
Allow boiling for 5 to 7 minutes. (Till bubbles on top)
Remove from flame; add juice of orange and lemon juice.
Heat ghee, add mustard seeds and allow spluttering.
Add the seasoning to rasam.
Garnish with coriander leaves and serve hot with rice.
Recipe Notes
Choose a tangy orange for making this rasam.
Adding lemon juice is optional.