Heat 1½ tablespoon ghee & add ½ teaspoon mustard seeds, ¾ teaspoon cumin seeds, 1 pinch methi seeds . When they crackle add a pinch of hing & 1 broken dried red chili

Add 1 sprig curry leaves & crushed garlic cloves. Saute for a minute.

Add 2 cups tomatoes, ¾ teaspoon salt and 1/8 teaspoon turmeric.

Cover and cook on a medium heat.

Tomatoes should be soft and mushy.

While the tomatoes cook make the rasam powder. Roast chana dal until golden. Add coriander seeds, red chilies, cumin pepper.

Cool the roasted spices and make a fine powder in a grinder jar.

Pour water and rasam powder. Add salt.

Add tamarind as per taste along with little jaggery.

Let simmer until thicken and aromatic. Taste test and add more salt if required. Add coriander leaves.

Serve tomato rasam with rice.