Kalyana Rasam

Cooked Thoor Dhal – 1 cup
Tamarind – marble sized amount in water
Tomato – 2 or 3
Asofoetida – a pinch
Salt – 1 tsp
Mustard Seeds – 1/2 tsp
Coriander – to garnish

For the powder:
Channa Dhal – 1/2 cup
Dhaniya (Coriander)- 1 cup
Dry Red Chilly – 2 or 3
Black Pepper – 1 tsp
Cumin Seeds – 1 tsp
Turmeric Powder – 1/2 tsp
Asafetida – a pinch

Fry the channa dhal, dhaniya and chilly without adding any oil and powder well. Fry the pepper and cumin in ghee and powder well. Boil 1-1/2 cups tamarind juice along with the chopped tomatoes and turmeric powder. Add asofoetida and 2 – 3 tsp of the prepared powder. After it boils well, add the cooked thoor dhal and dilute by adding up to 6 cups of water. Once it starts to foam, garnish with fried mustard. Remove from fire / heat and add 1/2 to 1 tsp pepper – cumin powder and mix well. Garnish with chopped coriander.