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Spicy lentil broth


For tempering[edit]


  1. In a saucepan combine dal, turmeric, and water.
  2. Bring to a boil over medium-flame.
  3. Simmer over low hear for a half hour, stirring occasionally to prevent sticking.
  4. The pan should be partially covered as the lentils are cooking.
  5. The lentils should be tender at the end of the half hour.
  6. Cook more if they are still not too soft.
  7. Remove from heat and set aside *strain the lentils into a bowl.
  8. Add enough water to make the broth upto 4½ cups of liquid.
  9. Set aside the lentils to use for another recipe.
  10. Place tamarind pulp in a bowl and pour ½ cup of hot water and soak for 15 minutes.
  11. Mash with the back of a spoon.
  12. Strain into a bowl and set aside.
  13. Puree 2 and a half cups of the tomatoes with the garlic and a half cup of water until smooth *add the tamarind water, pureed tomatoes, cumin, black pepper, red pepper, coriander powder, asafoetida and the green chilies to the strained lentil broth.
  14. Over a medium flame heat the mix until it is almost boiling.
  15. Make certain not to let the broth boil.
  16. Reduce the heat to a gentle flame and simmer, partially covered for 20 minutes.
  17. Add the remaining chopped tomatoes and cook for a few minutes.


  1. Heat the canola in a small frying pan.
  2. Add the mustard seeds and cook till they crackle.
  3. Add the cumin seeds, red chilies and curry leaves and the asafoetida.
  4. Cook until the chilies are lightly browned.
  5. Add this mixture to the soup and stir.
  6. Season to taste with salt and serve the soup garnished with coriander leaves.
  7. Serve piping hot in cups.