Mysore rasam

Ingredients:
1 tbsp channa dal
1 tbsp coriander seeds
6 red chilies whole
1 small piece cinnamon
1 cardamom
Marble-sized tamarind
1/2 tsp turmeric
1/2 cup cooked toor dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 cloves
1/4 tsp whole pepper
1 tbsp grated coconut
4 curry leaves
1 tbsp grated jaggery
1 tbsp oil
1 tbsp chopped cilantro
Salt to taste

Method:
First pressure cook the dal and keep it aside.
Heat oil in a frying pan and add channa dal, coriander seeds, red chili whole, cloves, cinnamon, cardamom, pepper and curry leaves. When the dal turns golden add the coconut and fry until the coconut turns golden. Remove from flame and allow to cool.
When cold, grind it into smooth paste.
In a deep pan add the extracted tamarind water, salt, turmeric, and jaggery. Allow it to boil until the raw smell of tamarind is gone. Add the ground paste to it and boil for a while.
Mash the cooked dal into a thin paste and add it to the tamarind water. Let everything boil together and add cilantro.
In a shallow pan add oil, mustard seeds, cumin seeds and add it to the mixture.
Serve with rice.