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A famous peppery lentil broth from Southern India.

Serves: 4 - 6



  1. Break the tamarind into pieces and soak in boiling water for 10 - 15 minutes before straining it to remove the seeds and skin. Keep aside.
  2. Dry roast and grind the peppercorns, cumin seeds, mustard seeds, coriander seeds and dry chilli. Keep aside.
  3. Place the dal, water, turmeric and oil in a heavy pan. Bring to the boil, cover and simmer until the dal is mushy.
  4. Pass through a sieve and add more hot water if needed. The consistency should be slightly thinner than tomato juice.
  5. Add the tamarind, ground spices and garlic before bringing the mixture back to the boil and simmering for 5 - 7 minutes.
  6. Adjust flavour with lemon juice as necessary. Garnish with coriander leaves.