Rassam

100 gm toor dal

100 gm tomatoes

500 ml water

25 gm tamarind

10 gm peppercorns

10 gm cumin seeds

10 gm coriander seeds

03 gm red chillies

30 ml oil

03 gm mustard seeds

02 gm curry leaves

03 garlic cloves

10 gm sprigs of coriander leaves

salt

Crush garlic and chop tomatoes. Soak the tamarind and extract the pulp. Roast the ingredients for the powder and grind until fine. Boil the dal with tomatoes till the lentils are mashed and set aside. Heat oil and add mustard seeds, leave until it crackles. Add the crushed garlic, curry leaves and the coriander leaves. Mix the dal and water to get the required rassam consistency. Mix in the tamarind pulp. Add the rassam powder. Boil for 5 minutes on a low flame.