Tamarind Broth with Pureed Pigeon Peas and Black Pepper

Hearty mulligatawny soup—the English version—contains meat, stock, and vegetables. Its origin, however, the humble Tamil molagha (pepper) tanni (water), consists of just that—pepper and water—along with a few other spices, in a no-frills, complex-tasting broth. This is comfort food, poured over a bowlful of slightly starchy cooked white rice and served with a basket of Flame-Toasted Lentil Wafers.