Indian
Indian - Dals and Soups
Tamarind Chutney Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 2 tbsp tamarind pulp
- • 3 cups water
- • 1 tsp rasam powder
- • 1/4 tsp turmeric
- • 1 tsp salt
- • 2 tsp ghee
- • 1 tsp mustard seeds
- • 10 curry leaves
- • 2 dried red chilies
Preparation Steps
1
Phase 1
Soak the tamarind in warm water, squeeze and strain to get the pulp.
2
Phase 2
Combine the pulp, water, rasam powder, turmeric, and salt and boil 10 minutes until the raw smell disappears.
3
Phase 3
Heat ghee and pop the mustard seeds, curry leaves, and dried red chilies.
4
Phase 4
Pour the tadka into the rasam.
5
Phase 5
Simmer 2 minutes more without boiling hard and serve hot as a soup.