Rasam

Instructions

1. Cook the lentils in 300 ml of water with the turmeric until soft, then mash them.
2. Crush the tomatoes and garlic, then mix them with the tamarind diluted in 200 ml of water.
3. Bring this mixture to the boil and let it cook for 8 minutes over medium heat.
4. Add the mashed lentils, the salt, the chilli and the remaining water. Let it simmer for 5 minutes.
5. Meanwhile, toast the cumin and black pepper in a little oil, then roughly crush them.
6. In a small pan, pop the mustard seeds, asafoetida and curry leaves in the hot oil.
7. Pour the tadka and the crushed spices into the rasam, then cover for 2 minutes.
8. Serve hot in bowls or mixed with rice.