4 tbs of red lentils - rinsed, boiled and puréed in a blender. (This is untraditional in this recipe but I think that it add extra flavour and health benefits.)
1 tbs oil and 1 tsp ghee
1/2 tsp of mustard seeds
3/4 tsp cumin seeds
1-2 dried red chilli's
2 green cardamom pods
1 1/2 inch piece of cinnamon or cassia bark
1 tsp ginger purée
3/4 tsp garlic purée
1 green chilli
about 10-13 curry leaves
1/4- 1/2 tsp hing (asafoetida)
3 tbs freshly chopped coriander
3-4 medium tomatoes peeled and chopped finely
1/2 tsp of kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp of home-made rasam powder or to taste.
2 tsp of sugar, or 1 tsp of jaggery
1 tsp of tamarind paste or to taste
1) Heat the oil on a medium heat in a pan and add the mustard seed and wait until they pop.
2) Add the hing and let it sizzle,
2) Then add the cumin seeds, red chilli, cloves, cardamoms, cinnamon, garlic, ginger, green chilli, curry leaves and stir for about 30 seconds off the heat to make sure that the mixture does not burn.
3) Then add the fresh coriander and stir fry until the coriander wilts.
4) Add the chopped tomatoes and cook until all nice and pulpy and the oil separates.
5) Add the rest of the powdered spices and cook for another minute.
6) Add the sugar or jaggery and add your desired amount of water. Maybe around 1-2 pints depending on how you like it.
7) Add the tamarind and green coriander, mix and check the seasoning.
Serve as a soup or on top of rice.