By Cyrus Todiwala

Published: The Sunday Independent, 05 February 2006

Rasam is a very healthy soup from south India, made in many different ways but usually with lentils. It forms a vital part of the meal and is sipped both to add flavour and aid digestion: the spices help to make the protein in the lentils much easier to absorb. A popular variation includes tomatoes.

• 50g/2oz yellow or pink lentils
• 1 small onion, finely chopped
• 1 clove of garlic, crushed
• 1tbsp coriander seeds, finely crushed
• 2 or 3 dried red chillies
• A pinch of turmeric
• A pinch of mustard seeds
• A pinch of cumin
• A pinch of fenugreek
• 6 black peppercorns
• 2tbsp tamarind pulp
• 1 litre/13/4 pints water
• 10 curry leaves (fresh or dried)
• 1 tbsp sunflower oil

Wash and drain the lentils and put them in a casserole dish with the water, turmeric and some salt. Boil until soft.

Heat the oil in a saucepan, add the mustard and let it crackle, then add the onion, curry leaves, coriander, chillies, cumin, peppercorns and fenugreek. Sauté for six minutes, then add the lentil broth and the tamarind and boil. Simmer for 15 minutes, then strain and serve, adding a little coriander. The red chillies can be recovered from the sieve and left to float decoratively in the soup.