Ingredients for 4 persons :

  • 120 g of dhall ti pois
  • 30 g of tamarind
  • 1/2 teaspoon of mustard seed
  • 1 dry chilli
  • 1 medium onion
  • 4 sprig of coriander
  • salt
For the spice paste :
  • 1 coriander root
  • 1 branch of curry leaves
  • 1/2 teaspoon of peppercorns
  • 1 teaspoon of cumin seed
  • 2 dry chilli
  • 2 cloves of garlic
  • 3/4 teaspoon of turmeric
  • 1/2 teaspoon of mustard seed
  • 1 samll onion
  • 2 tomatoes

Preparation :

Wash the dhalls. Put them in a large saucepan and cover with 600 ml of water and a pinch of salt, cover and cook for 30 minutes. Reserve. In a bowl put the tamarind and cover with 60 ml of water. Mix a little with a spoon and remove the seeds if there are any. Reserve.

In a blender mix together the coriander root, the curry leaves, peppercorns, cumin, dry chili, peeled garlic, turmeric, mustard seed, peeled onion and roughly cut and tomatoes roughly chopped. Mix until you get a paste and set aside.

In a large saucepan heat a tablespoon of vegetable oil over medium heat. Brown together the chopped onions, chilli and mustard seeds. As soon as the mustard seeds start to wriggle, add the spices reduced into paste. Mix and cook for 5 minutes. Add the cooked dhall and its cooking water, mix and cook for another 5 minutes. Add 500 ml of water, the tamarind water mixture and salt. Mix and simmer on low heat for 10 minutes.

It’s ready to serve hot with chopped coriander. It is a soup that is quite spicy it is up to you to adjust the chilli according to your taste.


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