Wash toor dal and soak in hot water for 20 minutes.

Add soaked dal, tomato, green chilli, turmeric powder, drumstick, and water to a pressure cooker. Cook for 5 whistles.

Once the pressure is released, mash well.

Add 1 cup of water and mash again.

Strain and discard the waste, transferring the extracted pulp to a vessel.

Add tamarind extract and mix well.

crush pepper, cumin seeds, and coriander seeds

Add garlic and crush again

Heat the ghee and temper mustard seeds.

Add red chilli, curry leaves, asafoetida, and the crushed spice mixture. Sauté briefly.

Add the prepared rasam mixture, remaining water, salt, and coriander leaves. Bring to a boil.

Finish with pepper powder and switch off once it reaches a frothy boil.