1. In a mortar and pestle, take 1 tsp of black peppercorns, 1 tsp cumin, and four cloves garlic. Grind the spices with garlic coarsely and set them aside.

2. Take 5 Tbsp of lentils (Toor dhal, preferably) and soak for about 30minutes and rinse it off.

3. Dice five fresh tomatoes. I have used tomatoes on the wine in this recipe.

 4. Set the instant pot to saute mode. Take 1 1/2 Tbsp of ghee or oil in an instant pot. Add the spices and saute for few seconds until the aroma comes. Be careful while sauteeing as the spices might burn quickly.

5. Add the soaked and rinsed Toor dhal and add the diced tomatoes.

6. Add 1/2 cup of cilantro to it and saute for 5 minutes. The tomatoes cook with the dhal.

7. Add three cups of water, and close the lid of the instant pot. Manually set the pressure cook function to 15 minutes. 

8. Once the tomatoes and dhal are pressure cooked, open the lid and stir everything well. 

9. Now take a container and strain the tomato and dhal mixture. Discard the dhal and tomatoes.

10. Seasoning the rasam: In another pot, take 1 Tbsp of oil, add 1/4 tsp of mustard seeds, 4 to 5 spring curry leaves(preferably fresh), 2 to 3 red chilies, a pinch of asafoetida, and add the strained dhal and tomato liquid. The liquid might splatter on high heat, so reduce the temperature to low to medium flame.

11. Add 1/4 tsp of turmeric, 1/2 salt, 1/2 tsp red chili powder, and 2 Tbsp of tomato paste. Mix everything well.

12. Add 1/2 cup of chopped cilantro, and simmer for five minutes.

13. Serve hot with rice.