Roasted tomato rasam & lemon rice for a simple supper

Roast the tomatoes, chopped onion and cilantro (lightly brushed with olive oil) in an oven proof dish for 20 minutes at 350 C.
Let it cool for a while and give it a quick churn with hand blender to make puree.
Roasted Tomatoes develop a unique Flavor that makes this Rasam very appetizing
Heat this puree in a pan and add mashed lentils, water, salt, tamarind paste to taste.
(I like to add fresh Tamarind pulp that can be made by soaking tamarind in warm water for 30-45 mins.)
Let the mix simmer for 5 - 6 minutes.
In another pan, heat few drops of oil and make a tempering of mustard seeds, curry leaves and freshly chopped cilantro. Mix this tempering in the tomato puree.
Season with freshly roasted cumin, coriander and peppercorn powder to taste to make this tangy Rasam.