Serves: 4
Total Calories: 125

1 cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
5 to 6 cups water
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/4 cup Tamarind Paste or store-bought
1/2 cup fresh Coconut Milk or canned store-bought
1 tablespoon peanut oil or melted ghee
2 whole dreid red chili peppers, such as chile de arbol
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon coarsely ground black pepper, or to taste
1/4 teaspoon ground asafoetida
6 to 10 fresh curry leaves
2 tablespoons fresh or frozen grated coconut
1 large tomato, finely chopped
1/2 cup finely chopped fresh cilantro, including soft stems

1. Soak the dal in 2 cups water until it absorbs the water and softens slightly, about 30 minutes. Then transfer to a large saucepan, add the turmeric, salt and another cup of water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, watching carefully and stirring, until the dal is very soft, about 30 minutes. Meanwhile, prepare the tamarind paste and coconut milk.

2. When soft, whip the dal in the saucepan with a hand-held beater or immersion blender, or stir it vigorously to make it as smooth as possible.

3. Heat the oil (or ghee) in a large saucepan over medium-high heat and add the mustard and cumin seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Add the black pepper, asafoetida, curry leaves, and grated coconut, and stir about 1 minute. Add the tomato and cook, stirring, another 2 minutes.

4. Mix in the tamarind paste and the remaining water and bring to a boil over high heat. Reduce the heat to medium-low, cover-the pan, and simmer until the tomato is very soft, about 10 minutes.

5. Mix in the dal and simmer about 5 minutes to blend the flavors. Then stir in the coconut milk and cilantro, cook another 2 minutes, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 125
Calories from Fat: 44

More Recipes from the 1000 Indian Recipes Cookbook:
* Soups
Cabbage Soup with Vegetables
Carrot-Ginger Soup
Cashew Corn Soup in Chicken Broth
Chicken Soup with Chayote Squash
Chicken Soup with Cream-Style Corn and Green Chili Peppers
Chicken Soup with Ginger and Coconut Milk
Chickpea Soup with Chicken Broth
Chilled Chickpea Soup
Chilled Potato Soup
Chilled Roasted Vegetable Soup
Chunky South Indian Tomato Soup
Classic South Indian Ginger Soup
Creamy Almond-Poppy Seed Soup
Creamy Tomato Soup
Curried Green Pea Soup
Fast Black Bean Soup, Indian Style
Fragrant Yogurt Soup
Goan Caldo-Verde Soup with Cauliflower
Goan Shrimp Soup
Mulligatawny Soup
Mysore Coconut Soup
Puréed Mushroom Soup with Yogurt
Puréed Pumpkin Soup
Puréed Spinach Soup
Quick Black Chickpea Soup with Cumin Seeds
Quick Lentil, Barley and Vegetable Soup
Quick Puréed Root Vegetable Soup
Quick Sindhi Split Pigeon Pea Soup with Tamarind
South Indian Buttermilk Soup
South Indian Lemon Soup with Mung Beans
South Indian Tamarind Soup
Spicy Chicken Broth
Spicy Lamb Broth
Spicy Shrimp with Coconut Milk and Tomato
Spicy South Indian Vegetable Soup with Tamarind
Spinach Yogurt Soup
Tomato Soup with Fresh Curry Leaves
Tomato Soup with Sautéed Vegetables
Tomato Soup with Yellow Mung Beans
Traditional South Indian Split Pigeon Pea Soup
Vegetable Soup with Yogurt and Coconut
Vegetarian Broth
Yellow Mung Beans and Spinach Soup with Sizzling Cumin Oil
Yogurt Soup with Flame-Roasted Eggplant