Two table spoon tur dal, cooked as above. After cooking, it will be around 0.5 cups, including water. Stir it so that all the dal dissolves in water. Chopped tomato-Half or one (You can put two tomatoes and avoid Tamarind entirely) Mustard- 20 grains Cumin- 10 grains Butter- Half tea spoon Curry leaves (You get this in Indian store) or Coriander leaf Tamarind- Half teaspoon, dissolved in warm water (and remove all solid, after maxing well with hand). The volume should be now 2 cups Rasam powder- One teaspoon (if you want mild) or two teaspoons (medium spicy) Salt
