Parupu Rasam

Ingredients
Thuvar dhall 1 cup + 1 t.spoon
Red chillies 2
Coriander seeds 1.5 t.spoons
Cumin seeds 1/4 t.spoon
Peppercorns 1/2 t.spoon
Hing a small pinch
Mustard 1/4 t.spoon
Methi seeds a small pinch
Cloves 1
Cinnamon stick a small piece
Tamarind paste/extract/water 3/4 t.spoon
Turmeric 1/4 t.spoon
Curry leaves a few
Ghee 1 t.spoon
Oil 1.5 t.spoons 
Salt 1 t.spoon


Method
Cook thuvar dhall with turmeric, with 2 cups of water. 
Fry red chillies, coriander seeds, cumin seeds, 1 t.spoon thuvar
dhall, hing, a pinch of mustard, cloves, cinnamon stick, and 
methi in oil.  Wet grind the above mixture and keep it aside.
Bring 3 cups of water to a boil, add tamarind paste, turmeric,
and salt, and let this boil for a few minutes.  Now add the
ground masala and let it boil for 5-10 minutes, till the flavour
comes out.  Add the cooked thuvar dhall, and let it boil for 5-10
minutes. 
Heat some ghee, splutter mustard, then add a small pinch of cumin 
seeds, and curry leaves and add this to the rasam.