Paruppu rasam

Its one of my favorite version of rasam. If u try this rasam, u will never go back to normal rasam. Dal is the magical ingredient and it makes all the difference to the taste of the rasam.

Cook ½ cup of toor dal with 2 ½ cups of water (or more). Once the toor dal is cooked, strain the water from dal and mash the dal with mathu or masher. Grind 2 tomatoes and ¼ cup of coriander leave to coarse paste. Heat extracted dal water and paste in a pan. Add turmeric powder and salt and let it boil. Extract juice from lemon sized tamarind. Add the tamarind water to the pan. Let it boil for 5 mts. Remove from heat. Add Rasam powder, mashed Dal and adjust salt.
Heat 1 tbsp of ghee and 1 tbsp of oil in a pan for seasoning. Add mustard seeds. Once it splutters, add curry leaves, Asofoetida and 3 red chillies. Finally add mashed Garlic and sauté for 5 mts. Add the seasoning to rasam and transfer the pan to stove. Let it come to one boil. Remove from heat. Garnish with coriander. Paruppu rasam is ready!!!!