Name: Tomato Dal Soup
Cook time: 25 min
Total time: 1 1/2 hr
Yield: Makes about 5 cups, serving 6
Ingredients: 5 tablespoons picked-over split skinned toovar dal (a variety of pigeon pea, usually descibed as as yellow lentils); 4 cups water; 1 1/2 tablespoons ghee; 1 1/2 teaspoons black mustard seeds; 1 fresh hot red chile such as serrano or Thai, halved lengthwise; 1 1/2 pounds plum tomatoes, seeded and chopped; 2 tablespoons finely chopped peeled fresh ginger; 1 teaspoon ground coriander; 1 teaspoon tamarind concentrate; 3/4 teaspoon turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon asafetida powder; 3 fresh hot green chiles such as serrano or Thai, halved lengthwise; fresh cilantro sprigs

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Tomato Dal SoupAlan Richardson

Thakkali Rasam

We liked this soup on its own, but in India it is frequently served over rice and topped with a spoonful of warm ghee.

Cooks' note:

· Rasam may be made 2 days ahead and chilled, covered. Add water to thin, if necessary, before reheating.

Recipe notes

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