Parappu Rasam

Ingredients
400 g tomatoes
100 g yellow lentil
100 ml coconut milk
20 ml tamarind pulp
50 g coriander powder
50 g carrots
20 g Madras curry powder
20 g green chillies
10 g red chillies, dry
80 g onion
50 ml oil
50 g garlic
1/2 tsp black pepper powder
20 g coriander roots
10 g mustard seeds
20 g curry leaves

Method
Boil the lentil and strain and keep aside.
Temper the mustard and curry leaves.
Sauté all vegetables and tomatoes.
Cook the vegetables and strain the stock.
Add seasoning powder.
Finish with black pepper and coconut milk.