Rasam (Tamarind and Tomato Soup)

Instructions

Heat the 2 tsp of oil or ghee in a skillet and add the coriander seeds, the first dried red chillies and the cumin seeds, putting the asafoetida in last. Toast until the spices darken slightly, then grind everything to a powder. Coriander seed is stubborn, so expect it to stay a little coarse.

Rinse the toovar dhal until the water runs clear. Cover it with twice its volume of water and add the turmeric and 1 tsp of cooking oil. Cook it in a microwave for half an hour, in a pressure cooker, or slowly on a covered stove, until the dhal is mushy.

Cut the tomatoes into quarters, put them in a saucepan with plenty of water and bring to the boil. Stir in the tamarind, salt and 1 tsp of sugar, adding the tamarind a little at a time because it can turn bitter. You can adjust it again later.

When the tomatoes are half cooked, add the cooked dhal. Stir in the ground spice powder, usually 4 to 5 teaspoons, until the soup is reasonably spicy and neither the tamarind nor the sugar stands out. Keep it simmering.

For the seasoning, heat the 1 tbsp of ghee in a small pan and add the mustard seeds, urad dhal, the 2 dried chillies and the curry leaves. The dhal should turn brown and the mustard seeds should start to spit. Take care not to burn the spices.

Pour the seasoning straight into the rasam and stir it through. Add the chopped coriander leaves and serve with hot, soft, plain boiled rice.