Wash the daal and pressure cooker it with salt, turmeric and tomatoes until cooked. You can also cook the tomatoes separately and then puree it. I did it separately as I forgot to put my tomatoes.

In a blender I pureed the tomatoes along with some water. Add the tomato puree which has been diluted to the boiled daal. Bring it to a boil and turn the gas to medium heat. Take 2-3 garlic cloves and smash it coarsely and add to the pot.

Add tamarind pulp, jaggery, additional salt if needed and let it cook until the raw smell of the tomatoes has vanished. Add water to it if needed as the consistency of rasam should be thin.

After letting it cook for a 10-15 mins, double check the consistency and the tomatoes should have been cooked by now. The rasam should be a little sour, if not add more tamarind pulp to it and also add rasam powder at this time.

To temper, heat the olive oil in a frying pan, add asafetida, cumin and mustard seeds. Let it splutter, and add 2 cloves of chopped garlic, curry leaves and red chili peppers. Sauté for a couple of minutes. Add the temper to the tomato and dal liquid.

Garnish with cilantro. Serve hot with white rice or drink it as a soup.