Soak daal, then cook with 1 tsp oil, a pinch of turmeric, and 1/2 tsp salt until tender.

In a blender, combine tomato, coriander leaves with stems, garlic, black pepper, jeera, curry leaves, and tamarind pulp. Grind to a smooth paste.

Add cooked daal, red chilli powder, 1/2 tsp turmeric, and salt. Simmer on low flame. Add extra chopped coriander leaves for freshness.

Pour the masala paste into a pot and bring to a boil. Add chopped tomato.

Serve hot with steamed rice and papad for crunch.

For seasoning, heat coconut oil in a pan. Add mustard seeds, curry leaves, dried red chilli, and asafoetida. Let them splutter. Pour the seasoning into the rasam. Continue to simmer on low flame.