Righteous Rasam

2 tablespoons olive oil
1/2 teaspoon mustard seed
2 - 3 teaspoons fenugreek seed
2 - 3 teaspoons cumin seed
2 dried chilis
3 cloves garlic, minced
5 curry leaves
1/4 teaspoon hing (asafoetida)
3 tomatoes, seeded and finely chopped
4 tablespoons tamarind paste
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
2 teaspoons rasam powder
White rice, for serving
Fresh Cilantro, for serving

Heat olive oil in a large soup pot over a medium low flame. Add mustard seeds, fenugreek seeds, cumin seeds and dried chilis. Cook, stirring, until oil is fragrant with spice, a minute or two. Add garlic, curry leaves and hing. Cook a minute or two more. Add tomatoes and about 6 to 7 cups of cold water - depending on how thick you like your soup. Tradition Rasam is quite thin. Bring to a boil, reduce heat to simmer and add tamarind paste - stirring to break up paste and incorporate. Season with salt, sugar, pepper and rasam powder. Let simmer about about 30 minutes. Serve Rasam over rice with a large handful of cilantro.