LENTIL AND VEGETABLE SOUP

Preparation Method :

• Wash the lentils well and drain. Simmer in water until soft. Soak tamarind pulp in hot water for 5 minutes and squeeze to dissolve pulp.
• Stir discarding seeds and fibres (or dissolve instant tamarind in hot water). Add liquid to the lentils.
• In another heavy saucepan heat oil and fry ground spices and asafetida over a very low heat, stirring, for 1 to 2 minutes.
• Pour the lentil mixture into this pan; add vegetables and chilies and simmer until vegetables are cooked.
• Heat the remaining oil in a small, heavy frying pan and fry the mustard seeds and onion until the seeds pop and the onion is brown.
• Stir frequently so that the onion does not burn. Stir the soup, salt to taste, simmer a few minutes longer and serve as a first course or with steamed rice.