Tomato Dal Soup

• 5 tablespoons picked-over split skinned toovar dal (a variety of pigeon pea, usually descibed as as yellow lentils)
• 4 cups water
• 1 1/2 tablespoons ghee
• 1 1/2 teaspoons black mustard seeds
• 1 fresh hot red chile such as serrano or Thai, halved lengthwise
• 1 1/2 pounds plum tomatoes, seeded and chopped
• 2 tablespoons finely chopped peeled fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon tamarind concentrate
• 3/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon asafetida powder
• 3 fresh hot green chiles such as serrano or Thai, halved lengthwise
• fresh cilantro sprigs

1. Wash dal in several changes of water until water runs clear and drain well in a sieve.
2. Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
3. Heat ghee in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop.
4. Add 1 1/2 cups water and remaining ingredients (but not dal paste).
5. Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6 to 8 minutes.
6. Add dal paste and remaining cup water, stirring to incorporate.
7. Bring rasam to a boil, stirring occasionally, and season with salt.

toovar, water, ghee, black mustard seeds, hot red, tomatoes, fresh ginger, ground coriander, tamarind concentrate, turmeric, ground cumin, asafetida powder, serrano, cilantro sprigs

Taken from www.epicurious.com/recipes/food/views/tomato-dal-soup-102933 (may not work)