Ingredients:
1 piece tamarind pulp ( lemon-sized piece)
2 cups hot water
salt
3 curry leaves
20 -25 cloves garlic
2 teaspoons oil
4 red chilies
3/4 teaspoon black peppercorns
2 teaspoons coriander seeds
1 teaspoon bengal gram dal ( yellow split peas)
1 teaspoon cumin seeds
3 curry leaves
2 teaspoons oil
1 teaspoon mustard seeds
2 red chilies
Directions:
First, soak the tamarind in 2 cups hot water for 15 minutes.
Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
Blend to a find paste in a blender or coffee grinder.
Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
Meanwhile, saute the garlic cloves in oil until golden.
Add garlic and paste to the tamarind liquid and simmer until well blended.
In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
When the mustard seeds turn grey and begin to pop add mixture to soup.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.