Pappu Charu ( Lentil Rasam )

Pappu Charu or Lentil Rasam is a cousin of sambar. This is more diluted then sambar. Also, I do not add vegetables in this as I do in Sambar. You can, if you wish.
It is somewhere between the regular tomato rasam and sambar.

Ingredients:

• Toor Dal - 1 cup
• Water - 2 cups ( or as needed )
• Tamarind extract - 2 tbsp
• Tomatoes - 2 medium
• Hing - a pinch
• Turmeric Powder - 1/4 tsp
• Jaggery - 1 inch cube
• Rasam Powder - 2 tsp
• Salt -to taste
• Ghee - 2 tbsp
• Mustasrd Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Fenugreek Seeds - 1/4 tsp
• Whole Red Chillies - 2
• Garlic Pods -3 ( optional )
• Curry leaves - 1 spring
• Chopped Cilantro - for garnishing

Directions:

• Pressure cook the dal along with some water till the dal is totally soft.
• Mash it up with a whisk. Keep aside.
• Heat 2-3 cups of water in a heavy bottom pan.
• To this water add turmeric powder, Diced tomatoes, salt and jaggery. Bring it to boil.
• Once the tomatoes are cooked half, add tamarind juice.
• Add boiled and mashed dal and rasam powder to it and bring it to boil.
• Let it cook till you reach the required consistency and turn off the heat.
• The consistency of pappu charu is thinner than sambar and thicker than regular tomato rasam. Adjust water accordingly.
• We now need to temper the rasam, heat ghee in a small pan, add mustard seeds, cumin seeds, let them splutter.
• Add curry leaves, hing, broken red chillies and garlic pods. Fry till garlic starts to change color.
• Pour this tempering over the rasam and boil it one more time.
• Garnish with chopped cilantro.
• Serve hot with rice.

Variation : You can add boiled vegetables and onions also in the recipe. Typical vegetables include okra, brinjal, carrots etc.