Kalyana Rasam

Pressure cook the dal with turmeric powder. Mash it well either with a whisk or a back of the ladle. Add a cup of water to it and keep aside.

Heat a tsp of ghee in a Kadai. Keep pan over medium high heat. Once the oil shimmers, add the coriander seeds, toor dahl, peppercorns and once they start to become golden brown, add the chilly and turn off the flame.

Cool the roasted ingredients and then add the cumin seeds to it. Grind it to a fine powder. Keep aside.

In a saucepan, preferably a tall pan instead of a wide pan, crush the tomatoes, add the tamarind extract, 2 cups of water and salt. Let it boil until the raw smell of the tomatoes and tamarind goes off.

Then add the dahl and the rasam powder. Simmer it and keep it on flame until it starts frothing on the top.

Meanwhile, in a kadai, add a tbsp of ghee. Add mustard seeds and let it splutter. Then add the cumin seeds, curry leaves and turn off the flame. Add a pinch of hing to it and once the rasam is ready pour this on top.

Once the rasam froths, remove from flame and add the tempering and garnish it with coriander leaves.