Smita Chandra's Rasam (Spicy Tamarind Soup) | Saveur

Name: Smita Chandra's Rasam (Spicy Tamarind Soup) | Saveur
Ingredients: 2 tbsp. toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained; 1 ⁄ 2 tsp. ground turmeric; 6 plum tomatoes, chopped; Kosher salt, to taste; 2 tsp. rasam powder; 2 tsp. tamarind paste; 1 tsp. ground black pepper; 1 tsp. ground coriander; 1 tsp. ground cumin; 1 ⁄ 2 tsp. red chile powder, such as cayenne; 2 tbsp. canola oil; 1 ⁄ 4 tsp. black mustard seeds; 1 ⁄ 4 tsp. cumin seeds; 1 ⁄ 4 tsp. fenugreek seeds; 15 fresh or frozen curry leaves; 2 chiles de árbol, stemmed; 2 cloves garlic, minced

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Rasam powder—a toasted blend of chana dal, chiles, and whole spices—combines with curry leaves, chiles, and a host of other spices in this peppery south Indian soup, a staple of the January...

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Ingredients

2 tbsp. toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained
1⁄2 tsp. ground turmeric
6 plum tomatoes, chopped
Kosher salt, to taste
2 tsp. rasam powder
2 tsp. <a href="https://www.saveur.com/article/techniques/how-to-make-tamarind-paste/">tamarind paste</a>
1 tsp. ground black pepper
1 tsp. ground coriander
1 tsp. ground cumin
1⁄2 tsp. red chile powder, such as cayenne
2 tbsp. canola oil
1⁄4 tsp. black mustard seeds
1⁄4 tsp. cumin seeds
1⁄4 tsp. fenugreek seeds
15 fresh or frozen curry leaves
2 chiles de árbol, stemmed
2 cloves garlic, minced