Wash and pressure cook tomatoes and soaked masoor dal with a pinch of turmeric for 1 whistle. Once pressure drops, mash them up slightly.
Sauté 3 byadgi, 1 tsp jeera, 1/4 tsp black pepper, 1 tbsp coriander seeds, in 1/2 tsp oil. To this add 1 sprig curry leaves, 1 onion, 2-3 pods garlic and sauté till onions turn translucent
Grind this with 2 TBSP coconut.
Transfer to a pan, add 2 cups water, tamarind paste,cooked dal + tomatoes, salt and jaggery and let it coming to single boil.
Switch off the pan once the rasam froths a bit.
Make tadka / tempering with hing, mustard , cumin seeds, broken red chillies n curry leaves in 1 tsp ghee.
Pour this tempering onto the rasam. Finish with chopped coriander leaves.
Serve rasam hot with rice plus any Palya (stir fry) or kootu on the side.