Wash the lentils and drain them. Roughly chop the tomatoes.
In a large pan (or pot) over medium heat, bring water, turmeric, asafoetida powder and oil to a boil, then add the lentils and simmer for about 20-30 minutes.
Then add tomatoes, tamarind juice as well as garlic and cook covered for another 10 minutes.
Finally, season with rasam masala, freshly chopped coriander, lime juice, finely chopped curry leaves and salt.
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