In a pan add 1 tsp ghee
Add the toor dal, coriander seeds, pepper, cumin seeds, small piece ginger, 1 green chili, and curry leaves to this.
Saute till the dal turns golden brown. Saute in low flame, without burning the ingredients.
Once they turn golden, add roughly chopped gooseberry, roughly chopped tomatoes, and salt.
Saute in low flame for 5 minutes.
Allow this to cool completely and grind into a fine paste.
Add the paste to the pan.
Add 3 cups of water to this.
Now add the turmeric powder, asafoetida, and salt.
Mix well and wait for the rasam to froth up. Keep the flame in medium-low flame.
Do not boil this. Switch off the flame.
Garnish with coriander leaves and finely chopped tomato(optional)
and temper ½ tsp mustard seeds in 1 tsp ghee.
Add this to the rasam.
Serve hot with plain rice or you can have this a soup too.