Rasam (Tomato and Lentil Soup)

Instructions

1. Heat a small frying pan and toast all the spices for the rasam powder (cumin seeds, black peppercorns, coriander seeds and fenugreek seeds) for 1-2 minutes. Remove the spices and leave to cool before grinding with a pestle and mortar.
2. Heat the oil in a saucepan over a high heat. Add the mustard seeds and dry chillies and cook for 1-2 minutes until the mustard seeds start to splutter and the chillies begin to darken.
3. Add the asafoetida and curry leaves and cook for a further 30 seconds.
4. Turn the heat down and add the garlic, turmeric and ground rasam powder. Cook for 30 seconds, stirring everything together.
5. Add the passata, water and lentils. Mix well, cover with a lid and simmer for 15-20 minutes, or until the lentils are cooked.
6. Stir in the tamarind paste, lemon juice and add salt to taste. Cook for another 2-3 minutes.
7. Serve with a lump of rice if you wish for a more filling meal.