Cook thuvar dhall with 3 cups of water and keep it aside. Fry 2 t.spoons of thuvar dhall, corriander seeds, pepper, cumin seeds, red chilli, cloves, cinnimon stick and dried coconut in oil. Wet grind the above mixture. Bring 2 cups of water to a boil, and add tamarind paste, turmeric and salt to this. Let it boil for a few minutes. Now add the ground mixture, and cooked thuvar dhall and let it cook for 5-10 minutes. Heat some ghee, splutter mustard, then add hing, curry leaves and add this to the rasam.