Rasam(Soup)

Ingredients::

Toor daal::1 tablespoon

Cumin seeds::1 teaspoon

Black peppercorns::1/2 teaspoon

Red chillie::1

Jaggery: :2 inch piece

OR

Sugar ::1 teaspoon

Tomatoe::1( cut into small pieces)

Tamarind:: size of a small lemon

Turmeric::1/4 teaspoon

Mustard seeds::1/2 teaspoon

Ghee::1 teaspoon

Salt to taste

Procedure::

Soak the tamarind in little bit of warm water for 15 minutes.

Dry roast the toor daal, cumin seeds,black pepper corns, and red chillie untill the toor daal turns golden brown, remove it and let it cool.Now Grind the roasted mixture with tamarind including the water, salt and turmeric and jaggery into a smooth paste.In a pan add the ghee and put the mustard seeds and let them splatter. Now add the tomatoes and stir well. Now add the grinded paste and stir and pour 3 cups of water and boil for at least 8 to 10 minutes.

Optional:: Can garnish with coriander cut into small pieces.

Stays good for two days outside. Good for digestion .Can be enjoyed with rice or used like a starter soup during winter.