In a pan add oil and add in the toor dal, channa dal, red chili, slit green chili, and curry leaves.
Saute till the dal turns golden brown color.
Once it is done, finely chop the tomatoes and add them to the pan.
Add the tamarind extract to the pan. (soak the tamarind in warm water for 10 minutes and extract the juice by adding 1 and 1/4 cup water)
Add rasam powder, turmeric powder, salt, and asafoetida to this. You can add sambar powder too if you do not have rasam powder.
Let this boil for 5-7 minutes till the raw smell goes.
Mix the cooked toor dal with 1 and 1/2 cups water and mash well with hands.
Add the toor dal water to this.
Add the coconut milk too. If not adding coconut milk add 1/2 tsp of jaggery.
Let the rasam froth up. Do not allow this to boil.
Switch off the flame.
Roast the neem flower in ghee till it turns a dark brown color.
Roast in low flame as it tends to burn quite fast.
Transfer this to the rasam.
Neem flower rasam is ready.