Take toor dal in a vessel. Add turmeric powder and water. Also take Raw mango pieces in another vessel. Add 1/4 Cup water. Pressure cook both dal and mango for about 4 whistles.

Once Pressure cooked, take out the dal and cooked raw mango and mash it nicely and take both mashed dal and raw mango in a single sauce pan

Lets start with Tempering. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves, green chili, red chili and ginger 

Add chopped tomatoes and sauté for a minute. Then add 1/2 cup of water and stir. Add this tempering mixture to the mashed dal and raw mango mixture

Keep the sauce pan which has the mashed dal, raw mango with the tempering mixture on flame. Add turmeric powder, grated jaggery and salt and 1 cup of water and bring the mixture to boil

Allow the rasam to be in flame for 5 mins and then add another cup of water. Let the rasam stay in flame till a frothy layer forms on the top. Then garnish with coriander leaves and switch off the flame. You can add a teaspoon of crushed Pepper-Cumin just before switching off.