Mangalore Rasam

INGREDIENTS:
Tomato -3
Toor Dal - 1/4 cup
Tamarind - small lime sized ball
Ghee - 2 tbs
Mustard seeds - 1 tbs

Jeera -1 tbs

Oil - 1tbs
Curry leaves - 4 or 7 leaves
Tumeric - 1/2 tbs
Jaggery - 1 tbs
Salt for taste
Chopped corainder for garinshing
MASALA:
Urad dal -1 tbs
Jeera - 1 tbs
Corainder seeds - 2 tbs
Hing - 1 pinch
Fenugreek seeds - 1/4 tbs
Byadgi chilli - 7 0r 9 chillies
curry leaves - 7 leaves
METHOD:
Wash the toor dal
Cook the toor dal and tomato in pressure cooker with water and 1 tbs of oil.
Soak the tamarind in 1 cup of hot water for 15 mins and squeeze it out by adding little water
Heat oil in pan and fry all masala ingredients until they become light brown
Grind masala ingridients
Heat oil in pan and add tamarind water and jaggery and let it boil for 5 mins & then add cooked toor dal , tomato and let it boil for 10 mins & then add masala and let it boil for 15 mins.
Add salt for taste and turn off the gas.
Add ghee in a small pan and turn on the gas; when ghee is hot, add mustard seeds and jeera and once it creeks add curry leaves and mix the seasoning to the rasam
Garinsh the Rasam with chopped coriander and serve the hot Rasam with rice & papad