Tomato Dal Soup

14 ingredients
7 steps

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

Directions

  1. 1
    Wash dal in several changes of water until water runs clear and drain well in a sieve.
  2. 2
    Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
  3. 3
    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.
  4. 4
    Add 1 1/2 cups water and remaining ingredients (but not dal paste).
  5. 5
    Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6 to 8 minutes.
  6. 6
    Add dal paste and remaining cup water, stirring to incorporate.
  7. 7
    Bring rasam to a boil, stirring occasionally, and season with salt.

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