Mangalore Rasam

INGREDIENTS:
Tuvar dhal (thuvaram paruppu) - 1/2 cup.
Tamarind - lime size.
Tomatoes - 2
Green chillies - 1
Rasam Powder - 3 teaspoons p73
Sugar - 2 teaspoon (optional) - 2-1/2 tsp.
Salt - 1-3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Seasoning
Ghee - 1 teaspoon
Red Chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon

METHOD:
- Pressure cook tuvar dhal with one cup of water and a pinch of turmeric powder for ten minutes - when cold, mash well.
- Soak tamarind in two cups of water for ten minutes, squeeze and strain out the liquid.
- Boil tamarind water with turmeric powder, slit green chilli, tomatoes (chopped) salt and sugar till the raw smell of tamarind disappears and the tomatoes are cooked.
- Add the mashed dhal, two and a half cups of water, and the rasam powder and boil for five minutes till slightly thick.
- Add curry leaves and coriander leaves.
- Remove from fire.
- Heat ghee in a pan, add the mustard seeds, red chilli and black gram dhal.
- When mustard seeds splutter add hing powder-pour the seasoning over the rasam.
- Serve rasam hot with steaming rice and papads.