Rasam - South Indian

Ingredients

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