Tamarind-flavoured lentil broth

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

Pigeon peas, known as toor or tuvar dhal, are one of the most widely used ingredients in southern India. This spicy dish, Rasam, originates in the hot region of Tamil Nadu, and is served in small cups to accompany a meal. The spices cool down the body in summer, but the dish is equally good in the winter.

Ingredients

  • 75 g/3 oz/ cup pigeon peas (toor or tuvar dahl)

Method

  1. Wash the pigeon peas and place them into a medium pan.

  2. Add 1.5 litres/ pints/