Mysore Rasam

Ingredients
Thuvar dhall 1/2 cup + 2 t.spoons
Coriander seeds 3 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Red chilli 2
Clove 2
Cinnimon stick small piece
Tamarind 1 t.spoon
Cooking Oil 2 t.spoon
Dried coconut small piece
Mustard 1/4 t.spoon
Hing a pich
Curry leaves a few
Ghee 1/2 t.spoon
Salt 1 t.spoon (or to taste)


Method
Cook thuvar dhall with 3 cups of water and keep it aside.
Fry 2 t.spoons of thuvar dhall, coriander seeds, pepper, cumin
seeds, red chilli, cloves, cinnamon stick and dried coconut in
oil.  Wet grind the above mixture.
Bring 2 cups of water to a boil, and add tamarind paste, turmeric
and salt to this.  Let it boil for a few minutes.  Now add the
ground mixture, and cooked thuvar dhall and let it cook for 5-10 
minutes.
Heat some ghee, splutter mustard, then add hing, curry leaves 
and add this to the rasam.