Step 1

Cook the dal with turmeric in a pressure cooker or on the stovetop with 2 cups of water until it's really soft. Use a whisk to mash the dal up. Do not discard the stock.

Step 2

Using a mortar and pestle, or in a food processor, crush 2 cloves of garlic, the green chili pepper, and cumin seeds to a coarse paste.

Step 3

Crush the remaining garlic cloves slightly but let them hold their shape.

Step 4

Heat the oil in a saucepan.

Step 5

Add the mustard seeds and, when it sputters, add the asafetida.

Step 6

Add the cumin-garlic-chili paste, stir-fry for a few seconds, then add the ginger, curry leaves, coriander leaves, and crushed, whole garlic. Stir-fry for a few seconds until the garlic starts to very slightly change color.

Step 7

Add the tomatoes and stir-fry until they just start to turn mushy.

Step 8

Add the tamarind extract with 1 cup of water and bring to a boil. Add the rasam powder and continue to boil for another five minutes.

Step 9

Add the cooked dal/lentils to the saucepan with salt to taste. Bring the rasam to a rolling boil, reduce heat to medium, and let it boil for another five minutes. If it starts to get thick, add water. Rasam should have a very watery consistency, although if you prefer it thick, you can add less water.

Step 10

Check salt and add more if needed.

Step 11

Serve very hot over rice or in a glass or bowl.