The Lean Veggie - Perfect Rasam

My biggest critic actually said this is one dish I make well, so here is the recipe:

1) Crush two pods garlic and grind into a rough paste 1/4 can chopped tomatoes (dont make into a puree)
2) Add a little cooked thuvar dhal (about 1/8 cup) to one cup water and mix well (you shouldnt be able to see the dhal)
3) Fry in 1 tsp oil and grind into a fine paste:
1 tbsp coriander seeds, 1 pod garlic, 3 red chills, 3/4 tsp black pepper, 1/2 tsp jeera, 1 tsp channa dhal. (Make sure the garlic is well fried)
4) Take 1 cup water in a pan, add 1.5 tsp tamarind paste (the light brown watery paste variety), salt, hing, ½ tsp rasam powder, turmeric powder, 2 pods crushed garlic and tomato and cook till it comes to a boil
5) Add the dhal water, spice paste, a little jaggery and cook till the rasam comes to a boil. Check for salt and add more if needed
6) When it boils, remove from heat, garnish with cilantro.
7) Splutter mustard seeds, jeera and curry leaves in ghee and add to the rasam

Tips : Add a little more puli than you usually do, and add a little more salt.