Lentils flavoured with garlic (rasam)

Serves 2

1 Wash the toovar dal in several changes of water and bring to a boil in a large saucepan with the mea sured amount of water, turmeric and salt. Cover, leaving the lid slightly and simmer for about open, 30 minutes until the dal is soft. Blend until smooth

2 In the meantime dry roast the cumin, coriander, peppercorns and red chillies and grind finely.

3 Mix the tamarind juice, the powdered spices, 10 curry leaves and garlic and bring to a boil. Sim mer until it has reduced to half the amount.

4 Add the cooked dal and tomato and simmer for 5 minutes.

5 In a small heat saucepan, the ghee until very hot, add the tsp of cumin seeds and the remaining curry leaves and let them sizzle for 5-6 seconds. Add to the cooked dal. Serve very hot with rice or as a soup.