Cook 3 table spoons of Thoor Dal, smash it and pour 2 cups of warm water and set aside. Soak a small ball of tamarind in hot water for 10 mins and extract its juice and keep aside. Make the total water to 2 cups. Chop tomatoes roughly. Heat kadai and cook tomatoes in few drops of oil with a pinch of salt until soft. Add the tamarind extract, turmeric powder and curry leaves. Bring to boil and add the rasam powder, salt and a half teaspoon of jaggery. Mix well and just bring to boil. Add the Thoor dhal mix to rasam and allow to heat for 2 mins. Take a Kadai pour a spoon of ghee and add to it a spoon of mustard seeds, a pod of red chilly and few curry leaves, allow the mustard to splitter and temper it to the rasam. Switch off the flame and transfer to the serving bowl. Garnish with coriander leaves. Close immediately (otherwise the aroma will escape)
Coriander seeds, Cumin seeds, Black Pepper, Asafoetida and turmeric finger.