TOMATO RASAM (Curry-Laced Tomato-Lentil Broth)

Julie Sahni writes: “This is the most famous soup of Madras, in southern India. It is a luscious tomato and lentil broth, gently perfumed with mustard seeds and curry.” Cook the lentils in advance: (1½ cups lentils – yellow or red, or yellow split peas, or yellow mung beans) picked over and washed in a colander until water runs clean, along with 4½ cups water, ¼ teaspoon turmeric, and 1 teaspoon salt: simmer until lentils have lost their shape – about 20-25 minutes, stirring occasionally and adding water if needed). “Classic Indian Vegetarian and Grain Cooking” by Julie Sahni (1985)

6-8 servings

Ingredients

• 1 pound ripe tomatoes, preferably Italian plum, fresh or canned
• 3 cups cooked lentils
• 1 cup water
• 1½ teaspoons ground cumin
• 2 teaspoons ground coriander
• ¼ teaspoon cayenne powder
• 1 tablespoon minced onion
• 11 teaspoon minced garlic
• 2 teaspoons coarse salt, or to taste
• 1 tablespoon lemon juice
• For Spice-Perfumed Butter
  • 1 tablespoon ghee:
  • 1 teaspoon black mustard seeds
  • 8 curry leaves, fresh or dry, or 2 tablespoons chopped fresh coriander

Directions

1. Blanch, peel and cut tomatoes in half. Scoop out the pulp and seeds. Set aside the tomato shells, and mince the pulp and seeds in a blender or food processor, or with a sharp knife.
2. Put the cooked lentils in a 3- or 4-quart pot. Add 1 cup water and whisk for a minutes to thin the lentils. Add the pureed tomatoes, cumin, coriander, cayenne, onion, garlic, and salt, and bring to a simmer. Cook at a gentle simmer, partially covered, for 10 minutes. Add the lemon juice and tomato halves and continue cooking, uncovered, for 1 minute, until tomatoes are heated and barely cooked.
3. Meanwhile, make butter: Measure the spices and place them at the ready. Heat the ghee in a small frying pan until very hot.
4. Add the mustard seeds carefully. When they stop spattering, add the curry leaves and remove from heat. Shake the pan gently to distribute the spices and oil. Pour the entire contents over the soup and mix well. If using coriander instead of curry leaves, add now.

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