Molagha Tanni (tamarind broth with pureed pigeon peas and black pepper)

Not to be confused with mulligatawny, this is the thin, peppery-but-not-spicy soup that it's based on. It's best served over white rice or another starch that can soak it up and absorb the flavours.

It doesn't have any inclusions as written, but you can cook vegetables into it if you want something a bit more substantial. Ayer recommends bell peppers, pearl onions, and/or tomatoes. I think asparagus might work well.

Ingredients

• 60mL skinned split yellow pigeon peas (toovar dal)
• 60mL finely chopped fresh cilantro
• 10mL Rasam powder
• 5mL coarse salt
• 5mL tamarind paste
• 2.5mL ground asafetida
• 2.5mL ground turmeric
• 15-20 fresh curry leaves
• 30mL ghee or canola oil
• 5mL black or yellow mustard seeds

Procedure

1. Place the pigeon peas in a small saucepan. Repeatedly fill with water, turn the peas with your hands, and drain until the water runs clear, 3-4 iterations. Drain.
2. Add 250mL water and bring to a boil, uncovered, over medium high heat. Skim off foam.
3. Reduce heat to medium low, cover, and simmer, stirring occasionally, until the peas are tender, ~20 minutes.
4. Meanwhile, pour 1L of water into a medium saucepan. Stir in half of the cilantro and all of the Rasam powder, salt, tamarind, asafetida, turmeric, and curry leaves.
5. Bring to a boil over medium-high heat, then reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes.
6. Transfer the cooked peas and their water to a blender and puree.
7. Heat a small skillet (or just re-use the saucepan from step 1) over medium high heat and pour in the ghee and mustard seeds. Cover until the seeds have stopped popping, ~30 seconds.
8. Scrape the ghee/mustard mix and the pea puree into the simmering broth and stir them in.
9. Top with the remaining cilantro.