Ginger and Curry Leaf Rasam

Ingredients

• 1 pinch asafetida 
• 2 teaspoons mustard seeds black
• 1 teaspoon pepper black freshly ground
• 10  curry leaves fresh
• 3 inch long piece ginger fresh peeled finely chopped
• 1 teaspoon ground turmeric 
• 0.5 cup lentils dried red washed picked over drained
• 0.5 teaspoon salt 
• 1 tablespoon tamarind paste 
• 1 medium tomatoes finely chopped
• 12 ounce coconut milk unsweetened canned
• 2 tablespoons vegetable oil 
• 6.3 cups water 

Equipment

• pot

Directions

1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute.
3. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes.
4. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
5. Season with salt and serve hot, garnished with the fried curry leaves.
6. From Flavors First: An Indian Chef's Culinary Journey by Vikas Khanna. Recipes copyright © 2011 by Vikas Khanna; photography © 2011 Vikas Khanna, Andrew Blackmore-Dobbyn, and Ronnie Bhardwaj. Published by Lake Isle Press.