Ingredients

The following ingredients have 4 Servings
  • small piece Tamarind
  • 2 Tomato (chopped)
  • 1/4 cup Red lentil / thuvaram paruppu
  • 5 cups Water
  • 3 cloves Garlic
  • 1 Shallot
  • 15 Mint leaves
  • 10 Curry leaves
  • 2 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • tsp Pepper1 - to taste
  • 2 Red chilies
  • 1/8 tsp Asafetida
  • 1/2 tsp Turmeric powder
  • to taste Salt
  • handful Cilantro (finely chopped)
  • 1 tsp Ghee

Instruction

  • Soak the tamarind in about 2 cups of hot water. Extract the juice and then add 2 more cups of water and extract the juice again.
  • Cook the lentils until very soft. I cook it in my Instant pot. Mash it well and add about 2 cups of water and mix well. 
  • In a small pan heat about ½ tsp of ghee. Gently fry coriander seeds, cumin, and red chilies until they are light brown. Now add the shallot, garlic and fry for a minute more. Turn off the flame and then add the curly leaves and the mint leaves. Mix once and let the mixture cool down a bit. Now grind it to a coarse mixture and keep aside.
  • Place the tamarind water in a soup pot and add salt, turmeric powder and asafetida.
  • Bring it to a boil and let it simmer for about 5 to 7 minutes. 
  • Now add the ground mixture and let it come to a gentle boil. Add the diluted lentil and mix well.
  • Let it come to a boil again and then simmer for about 5-7 minutes.
  • Add the cilantro and a little bit of ghee and cover the pot.
  • Serve it hot with a small dollop of ghee (optional).