Active Time

　　25 min

　　Total Time

　　1 1/2 hr

　　Thakkali Rasam

　　We liked this soup on its own, but in India it is frequently served over rice and topped with a spoonful of warm ghee.

　　

Ingredients

Makes about 5 cups, serving 6

　　5 tablespoons picked-over split skinned toovar dal (a variety of pigeon pea, usually descibed as as yellow lentils)

　　4 cups water

　　1 1/2 tablespoons ghee

　　1 1/2 teaspoons black mustard seeds

　　1 fresh hot red chile such as serrano or Thai, halved lengthwise

　　1 1/2 pounds plum tomatoes, seeded and chopped

　　2 tablespoons finely chopped peeled fresh ginger

　　1 teaspoon ground coriander

　　1 teaspoon tamarind concentrate

　　3/4 teaspoon turmeric

　　1/2 teaspoon ground cumin

　　1/2 teaspoon asafetida powder

　　3 fresh hot green chiles such as serrano or Thai, halved lengthwise

　　

Garnish:

fresh cilantro sprigs

　　

Step 1

Wash dal in several changes of water until water runs clear and drain well in a sieve. Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.

　　

Step 2

Heat ghee in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop. Add 1 1/2 cups water and remaining ingredients (but not dal paste). Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6 to 8 minutes. Add dal paste and remaining cup water, stirring to incorporate. Bring rasam to a boil, stirring occasionally, and season with salt.

　　Cooks' note:

　　· Rasam may be made 2 days ahead and chilled, covered. Add water to thin, if necessary, before reheating.