Method
- Heat the oil in a large pan over high heat. When the oil is hot, add the cumin seeds, mustard seeds and fenugreek seeds. Cook for 30 seconds or so, until the mustard seeds begin to pop.
- Stir in the chopped chilli then add the tomatoes, tamarind, curry leaves, salt and lentils, along with the 1.5 litres of water. Stir to combine and reduce the heat to medium.
- Bring the mixture to a boil, then reduce to a gentle simmer and cook for a further 20 minutes, stirring occasionally.
- Finally, remove the pan from the heat. Add the chopped fresh coriander, stir and set aside for a few minutes to cool slightly.
- Process the soup in batches in a food blender and return to the pan.
- Gently reheat the blended soup then serve immediately, preferably with an Indian-style bread such as paratha.
* to make four paratha, mix together 80 g plain flour, 80 g wholemeal flour, 2 tbsp groundnut oil, a pinch of sea salt and 100 ml water. Knead into a firm dough, then divide into four, roll each portion into a flat disk. Heat a teaspoon of groundnut oil in a large, heavy bottomed frying pan. When hot, add the first paratha. Cook for 3 minutes per side until crisp and golden. Repeat until all four are cooked, adding a very small amount of oil to the pan each time, if needed.
Cooking
