Tomato-dal rasam, Tomato-Lentil soup

Ingredients:-
1/4 a cup of toor dal/toram paruppu/red gram lentil
3 peppercorns crushed.
2 medium sized tomatoes

3-4 curry leaves
1 tsp tamarind paste
1/4 tsp asafoetida powder
1/2 t spn of jaggery powder (optional but recommended)

Tomato puree:-
1 tomatoes and 2 stems of coriander leaves to make a puree

Seasoning :-
0.5 tsp of ghee or clarified butter
1/2 t spn mustard (allow to crackle)
1/2 t spn jeera
sprinkle little asafoetida powder and add coriander leaves.

Method:-
Cook the toor dal in cooker with a pinch turmeric till 3 whistles at medium heat. It should be soft and mashed.
Add tamarind paste to 3 cups of water with jaggery.
Cook this tamarind water with 2 tbl spns of rasam podi, crushed pepper, salt, curry leaves and sprinkle asafoetida powder in medium heat.
Add one chopped tomato in it and the tomato puree.
Let the mixture come to a boil.
Once it starts to boil, add the cooked dal with 1 1/2 cups of water.
Let the mixture come to a boil again and take it off the heat when you notice froth forming.

Season the rasam by heating the ghee in a small pan. Add the mustard and allow it to crackle. Add the rest of the ingredients meant for seasoning to the ghee and mix well. Add the seasoning to the rasam.
Serve hot with rice.