Lentil Dumplings in a Spicy Tamarind-Lentil Broth from 660 Curries by Raghavan Iyer

Ingredients

• 15 to 20 medium-size to large fresh curry leaves
• 1 medium-size tomato, cored, cut into 1-inch cubes
• ½ teaspoon ground asafetida
• ½ teaspoon ground turmeric
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems
• 1 teaspoon black or yellow mustard seeds
• 2 or 3 red Thai or cayenne chiles, to taste, stems removed
• ½ teaspoon black peppercorns
• ½ teaspoon fenugreek seeds
• 2 teaspoons coarse kosher or sea salt
• 1 teaspoon tamarind paste or concentrate
• ¼ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
• ½ teaspoon plus 1 tablespoon canola oil
• 1½ teaspoons coarse kosher or sea salt
• Canola oil for deep-frying
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 1 tablespoon uncooked long-grain white rice
• 2 tablespoons yellow split peas (chana dal), picked over for stones
• 1 cup skinned split black lentils (cream-colored in this form, urad dal), picked over for stones