Add 1 tsp Sambar powder, 1 tsp salt, a pinch of asafoetida, 1 small chopped tomato, 1 green chilles(cut lengthwise), 2 cups of water and bring to boil.Add 1 cup steamed toor-dal and heat until the ingredients are fully cooked.Add a tsp of Rasam Powder and heat for 2 min.Add splattered mustard and curry leaves.Squeeze out 2 limes after removing and stir well.