Rassam

Description
Spicy lentil broth

Ingredients

 * 1 cup toor dal, picked, cleaned and washed
 * 1 tsp turmeric powder
 * 2 tsp tamarind pulp (tamco)
 * 3 cups chopped ripe tomatoes
 * 2 cloves of garlic, very finely minced
 * 1 tbsp coriander powder
 * 1 tsp cumin powder
 * ¼ tsp asafoetida
 * 1 tsp freshly ground black pepper
 * 2 tsp red pepper powder
 * 4 green chilies, chopped into large chunks
 * 5½ cups of water

For tempering

 * 3 tsp canola oil
 * 2 tsp back mustard seeds
 * ¼ tsp black cumin seeds
 * 3 whole dried red chilies
 * 10 curry leaves
 * pinch of asafoetida
 * salt to taste
 * 2 tablespoons chopped fresh coriander, for garnish

Directions

 * 1) In a saucepan combine dal, turmeric, and water.
 * 2) Bring to a boil over medium-flame.
 * 3) Simmer over low hear for a half hour, stirring occasionally to prevent sticking.
 * 4) The pan should be partially covered as the lentils are cooking.
 * 5) The lentils should be tender at the end of the half hour.
 * 6) Cook more if they are still not too soft.
 * 7) Remove from heat and set aside *strain the lentils into a bowl.
 * 8) Add enough water to make the broth upto 4½ cups of liquid.
 * 9) Set aside the lentils to use for another recipe.
 * 10) Place tamarind pulp in a bowl and pour ½ cup of hot water and soak for 15 minutes.
 * 11) Mash with the back of a spoon.
 * 12) Strain into a bowl and set aside.
 * 13) Puree 2 and a half cups of the tomatoes with the garlic and a half cup of water until smooth *add the tamarind water, pureed tomatoes, cumin, black pepper, red pepper, coriander powder, asafoetida and the green chilies to the strained lentil broth.
 * 14) Over a medium flame heat the mix until it is almost boiling.
 * 15) Make certain not to let the broth boil.
 * 16) Reduce the heat to a gentle flame and simmer, partially covered for 20 minutes.
 * 17) Add the remaining chopped tomatoes and cook for a few minutes.

Tempering

 * 1) Heat the canola in a small frying pan.
 * 2) Add the mustard seeds and cook till they crackle.
 * 3) Add the cumin seeds, red chilies and curry leaves and the asafoetida.
 * 4) Cook until the chilies are lightly browned.
 * 5) Add this mixture to the soup and stir.
 * 6) Season to taste with salt and serve the soup garnished with coriander leaves.
 * 7) Serve piping hot in cups.