Cook chana dal with 1-1/2 cups of water in a pressure cooker for 4-5 whistles until soft. Drain excess water and mash coarsely.

Heat ghee in a pan, add jaggery and sugar, stirring until dissolved. Stir in cooked dal, coconut, and cardamom until combined.

Continue stirring the Obbattu poornam until it thickens and leaves the sides of the pan. Set aside.

Dry roast rasam powder ingredients in a skillet and grind to a smooth powder.

In the same skillet, add oil and fry curry leaves, onions, and tomatoes until the raw smell disappears. Cool and grind with the rasam spice powder to a smooth paste.

Heat a kadai, add 2 cups water, tamarind water, and the poornam dal mix. Bring to a boil.

Add the rasam spice mixture and boil on medium heat for about 20 minutes.

Heat oil in a small tempering pan, splutter mustard seeds and hing. Add this tempering over the Obbattu Saaru.

Garnish with chopped coriander leaves. Adjust salt and spices to taste.

Serve with steamed rice and Karnataka Style Sorakaya Palya.