Tamarind-flavoured lentil broth

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

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
Spicy
Summer
Winter
Gluten-free
Soup
Vegan

Method

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