Yield: Portion 2 gallon
Ingredient Amount
Red lentil 1 ½ lb.
Tomatoes (16 large) 7 lb.
blanched, diced with pulp
Black pepper corn crushed 2 Tbsp.
Thai bird chili sliced into 3 5 ea.
Cilantro, rough chop 1 bun
Ginger, finely chopped 2 oz.
Tamarind pulp (with 8 oz. warm water) 4 oz.
(Tamarind strained, seeds and fibers removed before use)
Indian or Korean chili powder 2 Tbsp. ( NOTE: Use 1 Tbsp. only if using Kashmiri Chili)
Turmeric powder 3 tsp.
For Tempering
Ghee/clarified butter 3 oz.
Curry leaves 30 ea.
Fenugreek seeds 3 tsp.
Brown mustard seeds 3 tsp.
Asafoetida 1 ½ tsp.
Method
1. Wash and boil the lentils in 2 gallons of water with ginger, chili powder and turmeric . Simmer for 20 minutes.
2. Now add all the other ingredients, EXCEPT THOSE FOR THE TEMPERING, and simmer for another 30 minutes.
3. Heat a small sauteuse with ghee and add the mustard and fenugreek seeds.
4. When it crackles add the rest of the ingredients. Keep the flame low. After a few seconds pour this into the soup and stir. Check seasoning and serve.