| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Greek |
Veg08 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Thoor dhal; (yellow lentils) |
| 8 1/4 |
c |
Cold water |
| 1/8 |
ts |
Turmeric |
| 1 |
tb |
Tamarind pulp; seedless |
| 1 |
c |
Hot water |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Mustard seed |
| 1 |
ts |
Cumin seed |
| 1 |
ts |
Black peppercorns; coarsely cracked |
| 1/4 |
ts |
Fenugreek seed |
| 1 |
|
Sprig fresh curry leaves; optional |
| 2 |
|
Dried red chiles |
| 1/4 |
ts |
Asafetida |
| 1 |
c |
Chopped tomato |
| 1/2 |
c |
Sliced onion |
| 2 |
ts |
Salt |
INSTRUCTIONS
In a medium saucepan, cover the dhal with 2 1/4 cups of the cold water and
stir in the turmeric. Bring to a boil, then cover and simmer over low heat
until the dhal is tender, about 30 minutes. Using a potato masher, puree
the dhal, then transfer to a bowl.
Meanwhile, in a heatproof bowl, soak the tamarind pulp in the hot water
until it is thoroughly dissolved, about 10 minutes. Strain the tamarind
liquid through a coarse sieve and set aside. Discard the tamarind solids.
In a medium saucepan, heat the vegetable oil. Add the mustard seeds, cumin,
peppercorns and fenugreek and cook over moderate heat until the mustard
seeds start to pop. Stir in the curry leaves, dried chiles and asafetida.
Add the dhal to the pan along with the tomato, onion, salt, tamarind liquid
and the remaining 6 cups of cold water. Bring to a boil over high heat.
Cover the saucepan and simmer the mixture over low heat for 30 minutes.
Stir, then allow the solids to settle. Using a ladle, serve the hot broth
in large bowls or mugs.
The pepper broth can be refrigerated for up to 1 day. Reheat before
serving.
Per serving: 89 Calories; 7g Fat (71% calories from fat); 1g Protein; 6g
Carbohydrate; 0mg Cholesterol; 1088mg Sodium
Recipe by: Food & Wine, February 1999
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