Allam Charu (Ginger Lentil Soup)

Heat 3 cups of Water in a saucepan and add a large chopped Tomato, a tsp of minced Ginger, ½ cup of Tamarind extract, a tbsp. of Toor Dal, a tbsp. of Rasam Powder, ½ tsp of Turmeric Powder and bring to boil. Add 2 tbsp of Chopped Coriander Leaves, Salt to taste and bring to another boil.

Heat a tbsp of Ghee in a tempering pan. Saute ½ tsp of Mustard and ½ tsp of Cumin seeds along with 2-3 pods of Garlic, few Curry Leaves and a pinch of Asafetida. Add this tempering to the charu and mix well. Remove from heat and serve hot.