Extract 2 cups tamarind juice from the soaked tamarind. ( To do that – Crush the soaked tamarind with your hand and filter the juice, add some more water to the pulp and repeat the process again, until you get 2 cups of tamarind water)

Add the pureed tomato, tamarind water, little salt to your instant pot.

Place a trivet inside the IP and keep a smaller vessel on top of the trivet. Add the soaked toor dal, turmeric powder and little salt to the inner vessel. Add enough water inside the vessel to cook the dal.

Cook on manual high for 12 minutes. Release pressure naturally. ( If you have already cooked dal, add it to the tomato and tamarind puree directly and cook on manual high for 7 minutes and release pressure after 4 to 5 minutes. You can avoid Pot in pot if you have already cooked dal)

After you release the pressure add the cooked dal to the tamarind- tomato mixture and switch on the saute mode. Let it cook until it becomes frothy.

Meanwhile, heat a small tadka pan and add the oil. Once it heats up, add the neem flowers and fry them in the oil until they turn dark brown and crispy. It only takes few seconds. Add it the Rasam. (Use ghee to fry the neem flowers if not vegan)

Add a little bit more oil to the tadka pan and make another tempering with mustard seeds, curry leaves, cumin seeds, asafoetida, and red chillies. Once the mustard seeds splutter, add it to the rasam as well and switch off.

Serve hot with rice or enjoy it as such as a soup!