Directions

• Heat the oil in a pan and add the toordal and allow it to roast for 10-15 seconds  
• Then add the pepper, cumin seeds & a few curry leaves and roast for another 15 seconds or so till the aroma is released and switch off the flame
• Grind the above in a dry grinder into a coarse powder and keep
• Heat a pan and add water
• Add the tomatoes, salt, turmeric powder & the tamarind extract
• Give it a stir and allow it to boil
• Add a pinch of the cut cilantro at this time to add some aroma to the soup
• Cook until the raw smell of the tamarind  is removed , around 4-6 minutes
• Add the freshly ground cumin pepper powder and cook on medium flame for 2-4 minutes
• At this time add a pinch of jaggery
• After half a minute switch off the flame
• Take a small pan and heat for tempering
• Heat the oil and ghee together and once hot add the mustard seeds to crackle
• Then add the cumin seeds & curry leaves and once they release the aroma , switch off the flame
• Add the asafetida to the soup and do not stir
• Now add the tempering with the hot oil/ghee on the asafetida and then stir
• Add a generous amount of cut cilantro and allow to stand covered so the flavors can seep and enhance
• Enjoy simply as a soup or with rice