Bele Saaru

Toor dal - 1 cup
Tamarind juice - from a lemon size ball of tamarind
Jaggery powder - 2 tsp
Saarina pudi - 2 spoons (as i have given in the thread before)
Water
Salt
curry leaves and corriander leaves.

Pressure cook the toor dal with 3 cups of water with a pinch of tumeric and few drops of oil. Once cool, transfer the dal to a vessel and add the saarina pudi, salt, jaggery, curry leaves, corriander leaves and boil well for about 10 minutes. Now add the tamarind juice and boil for 5 minutes and take off the fire.

Put vaggarane/seasoning

Heat a tspn of oil or ghee. To this add a spoon of mustard and a pinch of hing and allow spluttering. Add this to the saaru. Serve hot with rice accompanied with pickle, papad or any palya.

Note - U can add a tomato if u want. If u add tomato, reduce the tamarind a little.
The Consistency is thicker than rasam and thinner than sambar.