Prep 10 mins
Cook 15 mins
Nice spicy South Indian soup. Serve as a soup or pour over rice. It's also nice with yogurt. If you use two tomatoes, decrease the amount of tamarind. You can use liquid tamarind pulp or dried tamarind instead of the powder. You can substitute other dals for the toor, if necessary. Some of the prep works occurs while the soup is cooking.
- 1 teaspoon tamarind powder
- 1⁄4 teaspoon turmeric
- 1 -2 chopped tomato
- 3 teaspoons coriander seeds
- 1⁄4 teaspoon black peppercorns
- 1 -2 teaspoon of raw toor dal
- 1 -2 dried red chili
- 2 teaspoons ghee (optional) or 2 teaspoons vegetable oil (optional)
- 1 1⁄2 teaspoons cumin seeds
- 30 curry leaves
- 4 cups water
- 2 sprigs cilantro leaves (optional)
- 1⁄2 teaspoon mustard seeds
- Boil tamarind, tumeric and tomatoes in water for 5-10 minutes, until the raw taste of the tamerind is gone.
- Meanwhile, dry fry, or use 1/2 the oil/ghee to fry the corriander, black pepper, dal and chilis.
- Powder the spices in a spice grinder or magic bullet. Use a small amount of water if necessary to get it powdered.
- Add this spice mix to the soup and boil.
- In the same grinder, liquify the curry leaves and the cumin seeds, again adding water if necessary.
- Add this spice mix to the soup and boil again.
- In a very small pan, heat the remaining oil/ghee. Add mustard seeds and heat until they pop.
- Put mustard seeds and cilantro into the soup and serve.