To begin making Murungai Keerai Rasam Recipe get all the ingredients together to start cooking the rasam. 

The first step is to cook the dal. Rinse the Arhar dal (toor dal) under running water a couple of times. Place the rinsed dal in a pressure cooker with enough water to cover it. Cook for about 2 whistles on a medium heat, then turn the heat to low and simmer for 3-4 minutes and turn off the heat.

Allow the pressure to release naturally. Open the lid and mash the dal well to form a smooth base for the rasam recipe.

Prepare the Drumstick Leaves. Pick and wash the Murungai Keerai (moringa leaves) thoroughly to remove any dirt or stems. Place a pan on medium flame and add the cleaned drumstick leaves along with two tablespoons of water.

Cover the pan with a lid and cook until the leaves wilt and become tender (this usually takes just a few minutes).

Turn off the flame and set the cooked leaves aside. This step helps the leaves soften and release their distinct flavor into the rasam recipe.

Next, in a heavy-bottomed pan, add the tamarind water, the chopped tomato. turmeric powder, salt, asafoetida (hing), rasam powder, cumin powder, and black pepper powder. Bring it to a boil on medium-high heat until the raw smell of tamarind dissipates and the tomato is cooked and softened. At this stage stir in the mashed toor dal and mix well.

Next, incorporate the cooked drumstick leaves into the pan, gently stirring them into the rasam mixture.

Add 2 to 2½ cups of water (depending on how thin or thick you want your rasam). 

Reduce the flame to low. Stir everything together and let the rasam recipe come to a gentle boil. Check the salt and chilli and adjust to taste accordingly. You will notice the rasam begins to froth at the surface—this is your cue to turn off the flame to retain the delicate flavors and aroma.

To prepare the Tempering, heat a small tadka (tempering) pan on low to medium flame.

Add the ghee and allow it to warm. Add mustard seeds and cumin seeds; let them crackle and pop, releasing their aroma.

Toss in the curry leaves and crushed garlic. Stir briefly for a few seconds, then turn off the flame to prevent burning.

Pour this fragrant tempering over the Murungai Keerai Rasam and stir gently to combine all the flavors.

Garnish with fresh coriander leaves for a pop of color and added flavor.

Serve this comforting Murungai Keerai Rasam recipe piping hot with steamed rice, Carrot Poriyal and a dollop of Ghee on top. Enjoy this healthy and flavorful South Indian delicacy as part of a wholesome meal.