TAMARIND SOUP

• 4 ounces of dried tamarind

• 4+ tablespoons ghee (or olive oil)

• 1 teaspoon cumin seeds

• ½ teaspoon mustard seeds

• 10 to 12 kari (curry) leaves, chopped

• 1⁄3 cup chickpea flour

• ¼ cup tomato puree

• 1 large stick of cinnamon

• 10 to 12 cloves, crushed

• 1 teaspoon chile powder

• 1 teaspoon turmeric

• 2 teaspoons sea salt

• 1 tablespoon jaggery

• 4 cups of 1-inch diced vegetables (such as squash, carrots, potatoes or cauliflower)

• 2 cups of sliced green vegetables (such as sugar snap peas, okra, asparagus, kale or spinach)

• ½ cup loose herbs like cilantro or mint

Instructions: In a small stockpot over high heat, combine the dried tamarind with 4 cups of water and bring to a boil. Simmer for 10 minutes then turn off. Using a strainer, squeeze the water out and either discard the pulp or save for another use.

In a large stockpot over high heat, warm the ghee and add the cumin and mustard seeds and kari leaves. As soon as they have finished popping and sizzling, which usually takes a few seconds, add the chickpea flour and start frying it in the ghee. Lower the heat to medium, and if the chickpea flour appears dry, add a tablespoon or two more of ghee. Next add tomato puree, cinnamon, cloves, chile powder, turmeric, salt, jaggery and 3 cups of water. Bring to a boil, then lower to a simmer, and add the 4 cups of diced vegetables. Cook until the vegetables are soft, about 15 minutes, then add the tamarind water and bring to a boil again. Simmer for another 10 minutes, then add the green vegetables and cook just until they are cooked but remain bright green in color. Drizzle a little more ghee if desired, garnish with herbs, and serve.

NOTES & VARIATIONS

• Traditionally, this soup has moringa drumsticks, cut into 4-inch segments, added to it. To enjoy them, you would have to suck the inside pulp out of them. Sounds messy, but it’s quite delicious.

• To replace dried tamarind with concentrate, add 2 tablespoons tamarind concentrate directly to the soup, after the vegetables have cooked through.

• Dried tamarind is a fruit that keeps giving. Every time you add water to the pulp, you will end up with more tamarind water. It can be used as a souring agent in stews and curries or to make drinks.

Serves 4 to 6