Parupu Rasam

Ingredients:

1 cup toovar dal
2 red chillies
1.5 tsp coriander seeds
¼ tsp cumin seeds
½ tsp peppercorns
a small pinch hing
¼ tsp mustard
a small pinch methi seeds
1 clove
a small piece cinnamon stick
¾ tsp imli paste
¼ tsp haldi
a few curry leaves
1 tsp ghee
1½ tsp oil
1 tsp salt

Method:

Cook toovar dal with haldi, with 2 cups of water.
Fry red chillies, coriander seeds, cumin seeds, 1 tsp toovar dal, hing, a pinch
of mustard, cloves, cinnamon stick, and methi in oil.
Wet grind the above mixture and keep aside.
Keep 3 cups of water to boil, put imli paste, haldi, and salt, and let this
boil for a few minutes.
Now put the ground masala and allow it to boil for 5 to10 minutes, till the
flavour
comes out.
Add the cooked toovar dal, and let it boil for 5 to10 minutes.
Heat some ghee, splutter mustard, then add a small pinch of cumin seeds, and
curry leaves and add this to the rasam.