Rasam

Ingredients 

Cooked and mashed toor dhal- 1 cup
Tamarind- size of a lemon
Dried red chillies- 5 nos
Green chillies- 4 nos
Curry leaves- 20 leaflets
Jeera seeds- 2 tspns
Black pepper- 1 tspn
Turmeric powder- 1/4 tspn
Asafoetida powder- 1/4 tspn
Mustard- 1/2 tspn
Fenufreek - 1/2 tspn
Jaggery - a small piece
Garlic- 3 pods
Salt
Ghee- 1 tspn

Method 

Take cooked and mashed toor dhal. Mix 2 cups of water to it and keep aside.

Take tamarind and soak it in 3/4 cup of  warm water for 10 minutes. Extract the tamarind juice by squeezing it for 2 times by added additional amount of water .

To this add broken red chillies, crushed green chillies, curry leaves,  a small jaggery piece, salt, turmeric and asafoetida powder.

Boil this mixture well until it becomes half of its original volume. Now add the cooked dhal and partially ground jeera and black pepper seeds to the.
Boil this mixture again until you see forth(bubble formation). Remove from fire.

Take a pan add ghee and  heat it, now add mustard,fenugreek and jeera seeds. When they splutter add curry leaves and crushed garlic. Now transfer this tadka to the rasam. Garnish with fresh coriander leaves.