Pressure cook two tablespoons of toor dal in half cup water. Mash and add another cup of water. Set aside for the dal to settle down. The clear liquid needs to be used.
Add the chopped tomatoes, dill leaves to a bowl, add the tamarind juice and simmer for 5-6 minutes, until the tomatoes are cooked and soft in texture.
Add the ground mixture to the simmering tomatoes and dill followed by salt and turmeric. Add a cup of water.
Add the clear water from the cooked-dal mixture. Mix the rasam and when it begins to boil, switch off the flame.
Add the tempering to the rasam. Garnish with extra dill leaves.