Lentil dumplings rasam

Ingredients:
1 cup toor dal
4 red chilies whole
2 green chilies
1 gooseberry-sized tamarind
Curry leaves
2 tsp sambar powder
1/2 tsp turmeric
1 tbsp jaggery
1 pinch asafoetida
1 tbsp cilantro finely chopped
1 tbsp ghee (clarified butter)
Salt to taste

Method:
First soak the dal, red chilies, and green chilies for half an hour.
Extract the tamarind juice and add turmeric, salt, sambar powder, curry leaves, jaggery, asafoetida and allow to boil.
Grind the soaked dal with red chilies, green chilies, and asafoetida, add a little salt and water to make a thick paste. Remove and make into small dumplings and drop it into the boiling tamarind water. Drop 6 to 8 dumplings and when cooked they will rise. Remove them and make the rest of the dough in the same way. When everything is done, put all the balls in it and add one glass of water. Let everything cook together. Sprinkle cilantro and remove from the stove.
In a separate pan, add one teaspoon of ghee (clarified butter), mustard seeds, cumin, and curry leaves. Sauté until the mustard seeds pop. Top the rasam with this mixture.
Serve with rice or as a soup.