Rasam Or pappu Charu

Ingredients:

Water- 5 to 6 cups
Split red gram -1/4 cup
Tomatoes- 2 large, chopped
Tamarind pulp- 3-4 tbsp
Charu podi-1 tbsp
Asafoetida- 1 tsp
Curry leaves-10-12
Coriander leaves- 2 tbsp, chopped
Ghee-2 tsp
salt to taste

The tempering:

Musterd seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Cummin seeds-1/2 tsp

Proceure:

1- Pressure cook red gram in 1 cup water, churn and set aside.
2- In a deep vessel, heat 1 tsp of ghee for tempering. Pop musterd seeds and then add the fenugreek seeds and cummin seeds.
3-Add the tomatoes, tamirand pulp, charu podi salt in 5 cups of water and boil.
4- Mash the tomatoes lightly with a ladle and add cooked gram. Allow to boil for few minutes.
5- Just before switching off the flame, add asfoetida, curry leaves and coriander leaves.
6- Finally pour in remaining ghee.

Note: Serve hot with steamed rice or serve as soup