Cold Cucumber Soup

Directions

1. 1
   Put the oil in a small pan and set over medium-high heat.
2. 2
   When very hot, put in the dal or split peas.
3. 3
   As soon as the dal takes on a hint of color, add the mustard seeds and chilies.
4. 4
   As soon as the mustard seeds pop, a matter of seconds, throw in the curry leaves and quickly pour in the chicken stock.
5. 5
   Bring to a boil.
6. 6
   Turn heat down to medium low and simmer, uncovered, for about 15 minutes or until the stock is reduced to 3 cups.
7. 7
   Set aside for 3 hours or overnight in the refrigerator, allowing the stock to chill and get infused with the seasonings.
8. 8
   Strain.
9. 9
   Peel and roughly dice the cucumber.
10. 10
    Put in a blender along with 1/2 cup of the strained broth.
11. 11
    Blend finely.
12. 12
    Put the salt and yogurt in a large bowl and whisk lightly so you have a smooth mixture.
13. 13
    Slowly whisk in the remaining chicken stock and cucumber mixture.
14. 14
    Taste for salt and then refrigerate until needed
15. 15
    Stir the soup well, as it tends to separate, and ladle into soup bowls.
16. 16
    Sprinkle the diced cucumbers and diced tomatoes over the top and serve.