- Add the vegetables to the dal mixture
and cook for another 20 minutes. - Add the tamarind juice mixture from
Step 2 and the sambhar powder. Cook
for another 10 minutes. - Prepare the tempering (tarka). In a
small pan, heat the oil over medium-high
heat. Add the asafetida (if using) and
mustard seeds. Cover the pan so the
seeds don’t pop out and burn you. Once
they start to pop, quickly add the red
chiles and curry leaves. Cook for
another 2 minutes, stirring frequently.
Once the curry leaves start to brown and
curl up, add this mixture to the lentils. - Mix in the red chile powder and salt.
Serve as a hearty soup or as a traditional
axel boer
(Axel Boer)
#1