Mysore Spicy Lentil Broth is a soup that requires tamarind for the unique and authentic Mysore Rasam flavour. But tomatoes are often substituted and produce an equally delicious soup, although not the classic one. This soup should definitely be classified as a clear soup or, even better, as an Indian consommé. This spicy tomato-rich lentil broth will liven up anyone’s appetite.

Ingredients of Mysore Spicy Lentil Broth

185 gram yellow lentils (Toovar dal)

1 tsp turmeric

500 gram chopped fresh ripe tomatoes (or chopped canned tomatoes)

2 tsps finely chopped garlic

l-inch ball tamarind pulp

1 tbsp ground coriander

1 tsp ground cumin

¼ tsp each cayenne and black pepper

1 tsp molasses or sugar

1 tbsp salt

2 tbsps pure ghee, or light vegetable oil

¾ tsp black mustard seeds

¾ tsp ground asafetida

2 tbsps finely chopped fresh coriander leaves (or substitute ½ tbsp dry coriander leaves)

Method of preparing Mysore Spicy Lentil Broth

First of all clean and wash the lentils. Then put the lentils in a deep 3-litre/5-pint saucepan with the turmeric and 1 litre/32 fl oz cold water. Bring to a boil over medium-high heat. Reduce heat and simmer at a gentle bubble, partially covered, until the lentils are tender (about 35 minutes), stirring occasionally to prevent sticking. Set aside.

While lentils are cooking, make a pulp of tomatoes and garlic and set aside.

Put the tamarind pulp in a small bowl; add 60 ml/2 fl oz boiling water and let mixture soak for 15 minutes. Then mash the pulp and squeeze the juice out of the pulp.

Make a puree of the lentils and blend in 750 ml/24 fl oz hot water with a wire whisk, and mix thoroughly. Let lentils rest, undisturbed, for 15 minutes. Pour the lentil broth that has accumulated at the top into another bowl. If required add some more water.

Return the lentil broth to the pan, and add the tomato puree, tamarind juice, coriander, cumin, cayenne and black pepper, molasses or sugar and salt. Bring the broth to a boil over medium-high heat. Reduce heat to low and simmer, partially covered, for 15 minutes. Turn off heat.

Heat ghee over high heat in a small frying pan. When it is very hot, carefully add the mustard seeds. When the seeds turn grey, add the asafetida. Then immediately turn off the heat and pour the spiced butter over the lentil broth. Stir to mix. Cover the pan, and let the broth rest briefly (about 5 minutes). When ready to serve, simmer until heated through. Add salt to taste and sprinkle coriander leaves on it and stir. Serve piping hot.

The soup is particularly soothing on cold winter days. To maintain a southern mood, follow this soup with other southern delicacies, such as Spicy Brussels Sprouts, Green Beans and Lentil Stew, or Goanese Hot and Pungent Curry. This soup is also taken with herb-fragrant pilaf, such as Mint Pilaf or Vegetable and Rice Casserole with Herbs accompanied by a cool yogurt salad, such as Tomato and Yogurt Salad or Okra and Yogurt Salad.