Wash the dal and drain it. Place the dal in a pressure cooker along with a cup of water. Cook it for 5 minutes.

Puree the tomatoes and then strain them. Set the juice aside.

Heat the oil in a frying pan, add the peppercorns, cumin seeds and coriander seeds and fry over low heat. Toss the mix gently, till they are fragrant. Add the coconut and stir in, before removing the pan from the stove. Now, grind till it is a fine powder and use as spice.

Take 2 cups of water and boil them over high heat. Next, add the carrot, cabbage and turmeric powder. Lower the heat, cover the pan and then allow the mix to simmer for 5 to 7 minutes until the veggies are nice and tender.

Stir in the cooked dal, the tomato puree and the spice powder. Also, add the salt at this stage. If the mix is too thick, add a little water until you achieve the consistency you desire.

Allow the rasam to simmer, uncovered, on low to moderate heat for 4 to 5 minutes, while stirring occasionally. Remove from heat.

Heat the ghee for tempering. Add the rest of the ingredients for tempering. Fry over moderate heat until the mustard seeds begin to splutter. Stir the concoction into the rasam. Mix the lime juice into the rasam and finally, garnish the dish with coriander leaves. Serve it hot with rice.