Heat the pan add,bengal dal,cumin, dry red chilies, fenugreek seeds, coriander seeds dry roast it until you get nice aroma.
Cool completely them transfer in to a blender jar blend until fine paste keep aside.
Heat the pan with 1 tbsp mustard oil add mustard seeds, cumin seeds and fenugreek seeds stir it 30 or 40 second on medium flame.
Add fresh curry leaves stir it few seconds add tomatoes puree, turmeric powder, to taste salt stir and mix it well.
Cover and cook until it becomes mushy and soft.
Add,rasam powder, crushed garlic mix it well stir it few seconds then add jaggery and tamarind water mix it well
Pour water bring it to a boil then simmer for 3 to 5 min or until thick.
Lastly add crushed black pepper again simmer for 1 to 2 min on medium flame. Then reduce the heat.
Transfer in to a bowl serve hot with rice as appetizer on your meal.
