Cumin Rasam without onion and garlic

My favourite rasam without onion and garlic for those days, when I want to cook only for myself, then I want make something quick and comfortable and have it with hot rice and papad.
After that I want to indulge in some of my favourite things, like baking or reading..or listening some soulful music or gardening, just be cozy..on top of it, if it is cloudy or raining...ooohhh such a bliss to be alone and enjoy some good and comforting food like this and indulge in something you die for..finally I may end up with some nice hot ginger tea.

Ingredients:
To Roast and Powder:
Oil - 1 teaspoon,
Cumin - 1 tablespoon,
Toor Dal - 2 teaspoons,
Coriander seeds - 1 teaspoon,
Pepper - 1 teaspoon,
Red Chillies - 2,
Asafoetida - a fat pinch.


Tamarind - a medium lemon size(Soaked in warm and extract the juice),
Salt,
Jaggery - small marble size.

To Temper:
Oil - 1 teaspoon,
Mustard - 1 teaspoon,
Curry leaves - 6-8 leaves.

Chopped Coriander Leaves for garnishing.

Method:
In oil, fry the ingredients under the roasting and grind table, until dal turns brown. Switch off heat.
Allow them to cool and powder.
In a medium saucepan, boil salt, tamarind extract and jaggery, until raw smell goes(about 3-5 minutes).
Add 2 cups of water to it and keep aside.
In a broad pan add oil and temper the ingredients under the tempering table in order.
Add ground powder and fry for 30 secs.
Add the boiled tamarind mixture.
Now take care not to boil the rasam, once it starts to foam up, switch off the heat and garnish with coriander leaves and serve.