Rasam

Ingredients

Two table spoon tur dal, cooked as above. After cooking, it will be around 0.5 cups, including water. Stir it so that all the dal dissolves in water.
Chopped tomato-Half or one (You can put two tomatoes and avoid Tamarind entirely)
Mustard- 20 grains
Cumin- 10 grains
Butter- Half tea spoon
Curry leaves (You get this in Indian store) or Coriander leaf
Tamarind- Half teaspoon, dissolved in warm water (and remove all solid, after maxing well with hand). The volume should be now 2 cups
Rasam powder- One teaspoon (if you want mild) or two teaspoons (medium spicy)
Salt

Method

Take Tamarind water, put chopped tomato, rasam powder, salt, curry leaves and let this boil with two times water for 8 minutes or so. Stir once a while. When volume reduces to half or less, add cooked and stirred tur dal. Boil for 2 minutes

Now, on a deep spoon, heat butter, put cumin and mustard. When crackle, pour this along with the hot spoon in the rasam. Put some black pepper powder, if desired.

Combination- with Rice and Papad available in Indian store, just put in microwave for 30 seconds or more, just before you eat). Or as soup.