SPICY AND SOUR TOMATO LENTIL SOUP

Tomato Bele Saaru or Rasam Vegan, gluten-free Serves: 4

Basic red lentils, with a handful of chopped cilantro stalks or a sprig of curry leaves added during cooking

4 medium-size tomatoes (1 lb/ 450 g), diced, or 1 (14.5-oz/ 411-g) can diced tomatoes

2 tsp (10 mL) saaru (or rasam) powder

1/2 tsp (2 mL) salt

3 cups (750 mL) water, plus more as needed

1 tsp (5 mL) granulated jaggery or brown sugar

1 tsp (5 mL) tamarind paste 1 tbsp (15 mL) ghee, unsalted butter, or canola oil

1/2 tsp (2 mL) black mustard seeds

Pinch of asafetida ( hing) powder 1/2 tsp (2 mL) cumin seeds Pinch of ground cinnamon

2 or 3 fresh curry leaves Chopped cilantro leaves, for garnish

Serving options:

Cooked rice

Green bean and coconut stir-fry Plain yogurt

Hot pickle

1. Have the cooked red lentils ready (see recipe at right).

2. In a soup pot, combine the tomatoes, saaru powder, salt and 1 cup (250 mL) of the water. Bring to a boil and cook over medium-high heat for 5 minutes. Make sure the saaru powder has dissolved well; you can use a whisk or egg beater. You should start to see a golden residue forming on the top of the boiling soup. Add the jaggery and tamarind paste.

3. When the soup is red in colour and the tomatoes are falling apart, add the cooked dal to the pot. Add the remaining 2 cups (500 mL) of water to the pot. Bring to a boil, then continue to simmer for 10 minutes.

4. During this time, adjust the water quantity to your preference. Taste for sourness and add more tamarind paste if needed. Traditionally, this recipe has a thin broth on top with the cooked dal resting on the bottom of the pot. Taste the saaru; it should taste sour, spicy, sweet and salty. Turn off the heat.

5. Put the ghee in a tempering pot or small pan over medium heat. When melted, add one black mustard seed. When the seed sizzles and pops, add the rest of the mustard seeds and the asafetida. Keep a lid handy to cover the pan while the mustard seeds are popping. When the popping starts to subside (a few seconds), stir in the cumin seeds and cinnamon. When the seeds turn a darker shade of brown (a few seconds), turn the heat to medium-low. Rub the curry leaves between your fingers a little to release their natural oils, and drop them into the ghee. Cover immediately, as moisture from the curry leaves will cause the ghee to spatter. Then stir to evenly coat everything with ghee, a few seconds. Turn off the heat.

6. Immediately pour the spiced ghee over the saaru. To get all of the ghee out of the pan, put a spoonful or two of the saaru in the small pan, stir, and then spoon it back into the pot. Taste for salt and adjust as needed. Garnish with chopped cilantro leaves.

7. Serve hot with rice and green bean and coconut stir-fry, or eat plain. It also pairs well with yogurt and hot lemon pickle.

8. When reheating the saaru, you may have to add a bit of water, as it thickens up in the fridge.