Triphala Rasam By Chef Kunal Kapur

For Triphala Rasam

• 1-2 tbsp coriander seeds

• 1-2 tsp cumin seeds

• 1 tsp mustard seeds

• 1 tsp black peppercorns

• 1 tbsp coconut oil

• 1 tsp asafoetida

• 1/2 tsp mustard seeds

• 10-12 curry leaves

• 1 tsp turmeric powder

• 1 tbsp chopped ginger

• 1-2 tbsp rasam powder

• 1 cup chopped tomatoes

• rock salt to taste

• water as required

• 1/4 cup tamarind pulp

• 1 tsp triphala powder

• 2 cup boiled split pigeon peas water

• fresh coriander leaves for garnish