Horse Gram Rasam

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  Soak tamarind in ¼ cup of water for half an hour.
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  In the meantime dry roast ¼ cup of horse gram until nice aroma. Allow it cool and grind to a fine powder
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  Pressure cook toor dal with turmeric.
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  Squeeze the tamarind and filter the extract. Mash the cooked dal.
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  In a deep pan, place the mashed dal, water, salt and tamarind extract. Boil until the raw smell of tamarind disappears.
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  Add the rasam powder and allow it to boil for a minute
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  Roughly crush pepper with garlic pods using a pestle & motor
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  Add the crushed pepper garlic to the rasam. Allow it to boil for few mins and add two teaspoons of horse gram powder
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  Turn off the flame after one boil. Check for salt and add more if required.

Tadka

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  Heat gingelly oil and ghee in a small wok. Allow the mustard seeds to splutter followed by cumin seeds, red chillies, curry leaves and a pinch of asafoetida
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  Add this tadka to the hot rasam and garnish with coriander leaves.
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  Serve with hot steamed rice.