A hebal rasam made with betel leaves
In a mixie jar, take the betel leaves, ginger, garlic,coriander leaves,cumin,tamarind and pepper corns. Grind to a smooth paste adding a little water.
Transfer it into a vessel and simmer. Add turmeric powder and salt to taste.
Grind tomatoes and add to the mixture.
Let it continue to simmer. Add cooked toor dal and simmer to a boil.
Once it comes to a roaring boil, add a bit of coriander leaves and remove from heat.
Serve hot as a soup or a part of the lunch menu.