In a pan mix together 3 cups of water, sambar powder, crushed garlic, crushed tomato, cumin powder, pepper powder, and salt.
Bring this mixture to boil.
Let it boil on low flame until the raw smell of sambar powder vanishes.
Mix together dhal water and lemon juice and pour it into the boiling mixture. Add the coriander leaves now.
Let it cook on medium flame until it becomes very frothy and starts boiling in one spot.
Switch off flame.
When the rasam is heating up, heat oil in another pan and add mustard, cumin, asafoetida, curry leaves and fenugreek seeds.
When they crackle, pour it over the rasam, switch off flame and cover it with immediately.
Serve hot with rice after five minutes.
