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Ingredients

1/2 kg large ripe tomatoes, peeled chopped.
1 tbsp tamarind pulp.
1/4 cup yellow split dal.
1 large onion, sliced.
3 cloves of garlic, crushed.
8 coriander stalks.
3 tsp Sambhar Masala.
7 1/2 cups water.
1/4 cup coriander leaves (do not chop).
10 curry leaves.
1/4 tsp roasted black mustard seeds.
1/4 tsp roasted fenugreek seeds.
2–3 tbsp cooked rice (optional).

Method
Put all the ingredients except the dal, coriander leaves, curry roasted mustard and fenugreek into a large pan. Bring to the boil and then simmer for 20 minutes to half an hour and strain through a fine sieve. Boil the dal with 1 cup water until the dal is very soft. Add the rasam water to the dal and simmer for a further 5 minutes. Season with salt if needed. Serve piping hot, garnished with the coriander leaves, curry leaves, the roasted mustard and fenugreek.

For a more substantial soup which can be a one course, quick lunch, use 1/2 cup of yellow split dal and add to the rasam water as above. In this case, you really don’t need to strain the spices out at all. Add a few tablespoons of cooked rice to the soup.

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