Poritha Rasam

Ingredients:

½ cup toovar dal
1 tsp urad dal
½ tsp channa dal
½ tsp pepper
¼ tsp cumin seeds
1 red chilli
a small pinch hing
¼ tsp haldi
2 to 3 tomatoes, chopped
a few curry leaves
½ tsp ghee
¾ tsp salt

Method:

Cook toovar dal with haldi, with 2 cups of water.
Fry urad dal, channa dal, pepper and red chilli in little oil.
Wet grind the above with cumin seeds.
Combine the masala with the cooked toovar dal and allow it to boil for sometime.

Heat some ghee and put the mustard in it.
When they crackle, put hing, and curry leaves and add this to the rasam.