Tamarind-flavoured lentil broth

Name: Tamarind-flavoured lentil broth
Yield: Serves 4
Cuisine: India
Ingredients: 30 ml/2 tbsp sunflower oil or olive oil; 75 g/3 oz/⅓ cup pigeon peas (toor or tuvar dahl); 5 ml/1 tsp salt, or to taste; 6–8 curry leaves; 2–3 whole fresh green chillies; 7.5 ml/1½ tsp cumin seeds; 2.5 ml/½ tsp black mustard seeds; 15 ml/1 tbsp fresh coriander (cilantro) leaves, chopped; 25 ml/1½ tbsp tamarind or 30 ml/2 tbsp lemon juice; 2.5 ml/12 tsp asafoetida; 1.5–2.5 ml/¼-½ tsp chilli powder; 1 small ripe tomato, finely chopped; 2.5 ml/½ tsp black peppercorns

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

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/⅓ cup pigeon peas (toor or tuvar dahl)

Asia
India
Tamil Nadu
Starter
Summer
Spicy
Vegan
Gluten-free
Soup
Winter

Method

Wash the pigeon peas and place them into a medium pan.
Add 1.5 litres/2½ pints/6¼