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Rinse and drain dal. Heat a large pot over medium heat.
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Add dal, 4 cups of water, and 1/4 teaspoon salt. Mix to combine and bring to a simmer.
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Reduce heat and cover pot. Cook until dal is tender (about 20 minutes).
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When dal is tender, Add remaining 2 cups of water, Knorr tomato soup, cilantro, and Mix to combine.
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Stir well and Keep pot uncovered. At a low simmer add tamarind pulp
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Heat small pan with medium heat and Add oil , curry leaves and mustard seeds.
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When mustard seeds pop., Add Hing powder, remove from heat and add to Rasam.
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Continue to simmer Rasam uncovered until dal is completely soft, for about another 5-8 minutes.
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