Ingredients

  • 60 grams lentils yellow
  • 360 milliliters water
  • 1 ½ tablespoons ghee
  • 1 ½ teaspoons mustard seed black
  • 2 chilies, red serrano halved
  • 100 grams onion finely chop
  • 2 tablespoons ginger root grated
  • 1 teaspoon ground coriander
  • ¾ teaspoon turmeric
  • ½ teaspoon ground cumin
  • 3 chilies, jalapenos finely chop
  • 360 milliliters water
  • 680 grams tomatoes seed, chop
  • 1 teaspoon tamarind
  • ½ teaspoon asafetida powder
  • 225 milliliters water
  • 1 tablespoon lemon juice
  • Garnish
  • cilantro

Directions

1. Wash dal until water runs clear and drain well. Cook dal at a bare simmer in 360ml cups water until most of water is evaporated and dal has consistency of a paste, 40-45 minutes.
2. Heat ghee in a 6 quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop. Remove chile. Add onions and sauté until soft. Add remaining spices and stir until you can smell them. Add 360ml water, tomatoes, tamarind, and powdr. Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6-8 minutes. Add dal paste and remaining 225ml water, stirring to incorporate. Bring to a boil, stirring occasionally, and season with salt. Purée. Add lemon juice to taste.
3. May be made 2 days ahead and chilled, covered. Add water to thin, if necessary, before reheating.

Notes
Notes:Original recipe serves 6. Can be served over rice.
Serving Ideas:Original serves 6.


Categories
hot, soups
Keywords
soups, hot
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