Rasam (South Indian Tomato Soup) with Tamarind and Spices

In a pot, combine the chopped tomatoes, turmeric powder, and 2 cups of water. Bring to a boil and then simmer for about 15-20 minutes, or until the tomatoes are soft.

Using a blender or an immersion blender, puree the tomato mixture until smooth. (Optional: You can skip this step for a chunkier rasam)

Add the tamarind paste (or strained tamarind water), pre-cooked toor dal, remaining 2 cups of water, green chilies, and salt to the pureed tomato mixture. Bring to a gentle simmer.

In a small pan, heat oil or ghee over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, dry red chili pieces, curry leaves, and asafoetida (hing). Sauté for a few seconds until fragrant.

Pour the tempering (spice mixture) into the simmering rasam. Add the rasam powder and stir well. Let it simmer for another 5-7 minutes, allowing the flavors to meld.

Check for seasoning and adjust salt or tamarind as needed. Garnish with fresh cilantro leaves before serving hot.