Rassam

Description
Rassam (Spicey 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
 * 1/4 tsp asafoetida
 * 1 tsp freshly ground black pepper
 * 2 tsp red pepper powder
 * 4 green chilies, chopped into large chunks
 * 5 1/2 cups of water

For Tempering

 * 3 tsp canola
 * 2 tsp back mustard seeds
 * 1/4 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

 * In a saucepan combine dal, turmeric, and water. Bring to a boil over medium-flame.
 * Simmer over low hear for a half hour, stirring occasionally to prevent sticking.
 * The pan should be partially covered as the lentils are cooking.
 * The lentils should be tender at the end of the half hour.
 * Cook more if they are still not too soft. Remove from heat and set aside


 * Strain the lentils into a bowl.
 * Add enough water to make the broth upto 4 1/2 cups of liquid.
 * Set aside the lentils to use for another recipe.
 * Place tamarind pulp in a bowl and pour 1/2 cup of hot water and soak for 15 minutes.
 * Mash with the back of a spoon.
 * Strain into a bowl and set aside..
 * 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.
 * Over a medium flame heat the mix until it is almost boiling. Make certain not to let the broth boil.


 * Reduce the heat to a gentle flame and simmer, partially covered for 20 minutes.
 * Add the remaining chopped tomatoes and cook for a few minutes

Tempering

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