Prep ingredients: Chop tomatoes, peel and crush garlic, soak tamarind in hot water, and cook toor dal.

Pressure cook toor dal with 1 cup of water for 3-4 whistles. Mash the dal until smooth.

Extract tamarind pulp from the soaked tamarind to get about 1 cup of tamarind water. Set aside.

Puree chopped tomatoes in a mixer grinder and set aside.

Heat ghee in a saucepan over medium heat.

Add mustard seeds and cumin seeds. Allow them to crackle.

Add asafoetida, curry leaves, and garlic. Sauté for a few seconds until garlic aromas emerge.

Add tomato puree, tamarind water, turmeric powder, red chilli powder, black pepper powder, cumin powder, coriander powder, sugar, and salt to taste. Stir well.

Add 1 cup of water (or more) to achieve a flowing consistency. Bring to a brisk boil over medium-high heat.

Reduce heat to medium-low and simmer the rasam for 10 minutes.

Check salt and spices, and adjust to taste accordingly. Turn off the heat.

Stir in chopped coriander leaves.

Transfer the rasam to a serving bowl and serve hot with rice and side dishes.