In a dry skillet, roast the broken wheat until it becomes aromatic and starts to change color, about 3-4 minutes.

Transfer to a plate and set aside.

With a sharp knife, mark an x on the bottom of each tomato.

In a pot of boiling water, add tomatoes and cook for a few minutes until the skin cracks.

Remove to a bowl of ice water and as soon as they cool, remove the skin.

Puree the tomatoes.

In a large skillet, heat oil.

Add mustard seeds. Once they start to pop, add urad dal. Saute for a few seconds.

Add the chillies and asoefetida. Saute for a few seconds.

Add 2 ½ cups water, rasam powder, jaggery and salt. Bring to a boil.

Add broken wheat, cover, reduce heat to low and simmer until all the liquid has been absorbed, 5-10 minutes.