To prepare pomegranate rasam, start by mashing the cooked tur dal with water until you get a thin soup consistency. You can even do this in a blender.
Squeeze the tamarind pulp into the hot water. Strain and keep aside.
Grind the pomegranate seeds with 1/2 cup water. Strain well to get roughly 3/4 cup pomegranate juice.
In a pot/ a heavy bottomed vessel, place the mashed toor dal. Add the tamarind extract along with turmeric powder, pinch of asafoetida, rasam powder, salt and jaggery. Allow to come to a gentle simmer on a medium-low flame. Take the vessel off the flame.
In a tadka ladle, heat the ghee. In hot ghee, add the ingredients for tadka. When they begin to crackle, put it into the rasam pot. Add the pomegranate juice, give it a stir and keep covered until you serve.This rasam is bursting with flavours- sweet, tangy, spicy. Served piping hot on a rainy day- it is heavenly bliss.