Rasam

Ingredients
Toor dal/arhar dal 4 tbsp
Onion 1 chopped
Tomatoes 2 chopped
Green chillies 2 chopped
Garlic 3 cloves chopped
Cilanto chopped
Tamarind 1/2 lemon sized ball
Red chilli powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Salt to taste
Sugar 1/2 tsp

For Tempering
Red chillies 2
Mustard seeds 1/2 tsp
Fenugreek (methi) seeds few
Urad dal 1 tbsp
Asafoetida a pinch
Curry leaves 10
Ghee 4 tbsp
Garlic 2 cloves
Black peppercorns 4
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp

Method
Cook toor dal in two cups of water until soft. Mash the cooked dal well.
Soak tamarind in one cup warm water remove pulp, strain and reserve.
Put water in a pan. Add onions, tomatoes, green chillies, garlic, salt, sugar, cilantro, tamarind juice, red chilli powder, cumin powder, coriander powder, mashed dal along with the dal water and bring to a boil.
Reduce heat and simmer for 30 mins
Crush the garlic along with peppercorns and cumin seeds
Heat ghee in a pan, add mustard seeds and when they splutter add broken red chillies, curry leaves, hing, urad dal, methi seeds, haldi and crushed garlic paste. Stir well.
Pour the tempering over the prepared rasam
Cover and simmer for another 10 mins
Garnish with cilantro and serve hot with rice

Cooking Time - 50 mins
Servings - 4