Saute brahmi leaves in ghee for 1-2 mins till they wither .
Blanch tomatoes .
Add a tsp of oil to a small kadai and add all the ingredients mentioned under ” to roast ” . Fry till dal gets golden brown and chillies are crisp . Switch off and allow to cool .
Grind together blanched tomato , sauteed brahmi leaves and sauted masala . Add little water and make a paste .
Transfer the ground paste to a vessel . Add water as required , tamarind pulp , salt and little jaggery . Mix .When it starts boiling , add curry leaves and coriander leaves .
Once the rasam gets boiled nicely , switch off . Prepare a tempering . Heat a tsp of ghee, add mustard seeds and cumin seeds .When mustard splutters add a pinch of hing and switch off. Pour it over the rasam.
Serve piping hot Brahmi leaves Rasam with hot steaming rice or sip it as a soup .