Rasam

A South Indian tomato and lentil soup with pepper, cumin, garlic and tamarind. Served with rice or on its own, finished with yoghurt and fresh coriander if you like.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Wash the lentils and put them into a pan. Cover them with water and cook over a medium heat for 20 minutes, or until soft. Remove from the heat and set aside.

Step 2

Dry-roast the peppercorns, cumin seeds and chillies in a small frying pan over a medium heat for 2 minutes. Grind them together in a pestle and mortar or let them cool a little and grind in a spice grinder to a powder. Mix them with the crushed garlic to form a paste, then set aside.

Step 3

Blend the tomatoes in a liquidizer or food processor.

Step 4

Heat the oil in a large pan and add the mustard seeds and curry leaves. Cook over a medium heat until the seeds start to pop, then add the tomatoes and turmeric.

Step 5

Add the lentils, spice paste, tamarind and water and bring to a simmer. Cook over a low heat for 15 minutes, then pass through a sieve or food mill. Season well and serve.

Step 6

Finish with a blob of yoghurt and some chopped fresh coriander, if you like.