Rasam.

Ingredients:

• Toor Dal – 1/2 cup, washed and drained
• Water – 2 cups
• Water – 6 cups
• Tomatoes – 2 medium, chopped
• Curry Leaves – 1/2 sprig
• Garlic – 3 large cloves, smashed
• Green Chilies – to taste, slit
• Jaggery  – 1 Tbsp or to taste 
• Rasam Powder – 2 Tbsp (http://food4masti.blogspot.com/2013/07/homemade-rasam-powder.html) 
• Salt – to taste
• Turmeric Powder – 1/8 tsp
• Asafoetida – 1/8 tsp
• Tamarind Paste – 2 Tbsp 
• Red Chili Powder – to taste

For Seasoning:

• Ghee – 1 Tbsp
• Mustard Seeds – 1/2 tsp
• Dried Red Chilies – 1 to 2
• Asafoetida – 1/8 tsp
• Curry Leaves – 1/2 sprig
• Garlic – 5 cloves, smashed

Method:

1. Pressure cook Toor Dal with 2 cups Water for 3 whistles and allow the pressure to release on its own.
2. In a large pot, add 6 cups Water, Tomatoes, Garlic, Curry Leaves, Green Chilies, Jaggery, Rasam Powder, Salt, Turmeric Powder and Asafoetida.
3. Boil mixture until tomatoes soften up and the quantity reduces a little.
4. Open pressure cooker and lightly mash the cooked Toor Dal with the back of a ladle.
5. Add Toor Dal to the reduced tomato mixture.
6. Add Tamarind Paste, Salt and Red Chili Powder.
7. Allow mixture to boil for 10-12 minutes.
8. For the seasoning: In a small pan, heat Ghee and add Mustard Seeds. Allow them to pop.
9. Add Dried Red Chilies, Asafoetida, Curry Leaves and Garlic Cloves.
10. Cook for 30 seconds and pour into prepared Rasam.