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Spicy Lentil Broth (Mysore Rasam)




Source of Recipe


Chef at World Wide Recipes


List of Ingredients




1 cup (250 ml) lentils, rinsed and picked over
1 tsp (5 ml) turmeric
2 cups (500 ml) fresh or canned tomatoes, chopped
2-3 cloves garlic, finely chopped
A 1-inch (2.5 cm) ball of tamarind pulp*
1 Tbs (15 ml) ground coriander
1 tsp (5 ml) ground cumin
1/4 tsp (1 ml) cayenne pepper
1 tsp (5 ml) molasses or sugar
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil
1 tsp (5 ml) black mustard seeds*
Chopped cilantro (coriander leaves) for garnish

Recipe



Combine the lentils, turmeric, and 4 cups (1 L) water in a large pot and bring to a boil. Reduce the heat and simmer covered until the lentils are tender, about 3 minutes. Meanwhile, puree the tomatoes, garlic, and 1/4 cup (60 ml) water in an electric blender and set aside. Soak the tamarind pulp in a small bowl with 1/4 cup (60 ml) boiling water for 15 minutes. Mash the pulp with the back of a spoon or your fingers and strain the liquid into a small bowl, squeezing the pulp to extract as much liquid as possible. Discard the pulp and set the liquid aside. Puree the lentils and their liquid in an electric blender or food processor and return to the pot. Stir in 3 cups (750 ml) hot water and let stand undisturbed for 15 minutes. The
pureed lentils should have sunk to the bottom of the pot, leaving the lentil broth on top. Gently pour the lentil broth into a separate bowl, leaving the lentil puree behind - this can be saved for other uses. Ad enough water to the lentil broth to make about 4 cups (1 L).
Add the tomato puree, tamarind juice, spices, molasses, salt, and pepper and bring to a boil over moderate heat. Reduce the heat and simmer overed for 15 minutes. Meanwhile, heat the oil in a skillet over moderate heat until it is very hot. Add the mustard seeds and cover the skillet with a lid or splatter screen and cook about 5 seconds, until the sputtering stops. Add the spiced oil to the lentil broth and stir to combine. Serve garnished with chopped cilantro.

Serves 6 to 8.