MYSORE RASAM

½ cup toor dal
2 cups of water
2 garlic pips smashed
2 big red tomatoes chopped
1 lime sized tamarind ball in 2 cups of water
A pinch of turmeric powder
Salt to taste
A small piece of jaggery

To Roast And Powder:
1 tbs channa dal
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp pepper corns
½ tsp methi seeds
4 dried chillies
½ tbs coconut
A small piece of asafoetida

To Season:
1 tsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves

Method:
Cook the dal with 2 cups of water, tomatoes and the turmeric powder.
Cook till the dal is soft and mushy.

Heat a pot with the ghee, add in the seasonings.
Add in the smashed garlic and sauté for 1 minute.

Add in the tamarind water and ground spice powder.
Let it come to a boil, add in the cooked dal and salt.
Add in the jaggery

Add more water if needed.
Switch off the stove when the mixture starts to froth and boil.
Garnish with the cut coriander leaves.