Ingredients for the Rasam. Cook 1/4 cup of toor dal along with 2 cups of water, 1/4 tsp turmeric powder and 1 tsp salt for 3 whistles in a pressure cooker.
Heat oil in a pan at medium heat. Add mustard seeds and cumin seeds, once its start crackling, add curry leaves, whole red chili, asafoetida (hing) and saute it for few sec.
Add diced tomatoes and salt, saute it until it gets mushy.
Add cooked yellow (toor) lentil, turmeric powder, tamarind paste, Jaggrey and Rasam powder. Stir fry for 2 minutes.
Add vegetable stock and cook it for 10-12 minutes at medium heat with lid. If you want more liquid, add more water.
Rasam is ready to be served with hot Rice or Idli.