Wash the toor dal and add 2 tomatoes into it.
Add ½ tsp of turmeric powder and 1 cup of water.
Pressure cook this till 4 whistles.
Soak small gooseberry-sized tamarind in hot water and extract 1.5 cups of tamarind water.
Grind the garlic, pepper, cumin seeds, few curry leaves, few coriander leaves, green chili into a coarse paste.
Alternatively you can pound them in the mortar and pestle too.
Mash the cooked toor dal and tomato nicely using a whisk.
If you want, you can take out the skin of the tomato also.
In a pan add the oil and add mustard seeds, red chili, and venthayam.
I forgot to add the red chili.
Once it splutters, add the coarsely ground paste.
Saute for a minute.
Now add the tamarind extract.
Add ½ tsp turmeric powder and asafoetida.
Let this boil for 5 minutes.
Now add in the cooked toor dal mixture.
Add 2 cups of water.
At this stage, add salt to taste.
Let this froths up.
Switch off the flame and few coriander leaves and curry leaves.
Enjoy Rasam with Hot rice.