Paruppu Rasam

Wash 75 grams of toor dal thoroughly and pressure cook with 300 grams of water and 1 gram of turmeric until very soft. Mash the cooked toor dal well and set aside.

Soak 20 grams of tamarind in 150 grams of hot water for 10 minutes. Squeeze out the pulp and discard the fibrous residue.

In a large pot, combine the extracted tamarind pulp, 100 grams of chopped tomato, 10 grams of slit green chili, 1 gram of turmeric, 8 grams of salt, and 500 grams of water. Bring this mixture to a rolling boil and cook until the raw smell of tamarind disappears, about 5-7 minutes.