rasam

1 tbspn red lentils
1 tomato quartered
1 carrot shredded
1 small onion chopped
1 tbspn fresh grated or desiccated coconut
1 tbspn fresh coriander chopped
salt to taste

spices:
1 tspn mustard seed roasted
1 tspn white cumin seed roasted
1 tspn whole black peppercorns roasted
4 bay leaves
6 whole dried red chillies
6 shreds dehydrated garlic
1 tspn mango powder

Put everything except fresh coriander into a saucepan with 1L water or vegetable stock.
Bring to the boil.
Simmer for 30 minutes.
It can of course be reheated or frozen.
Strain if preferred.
Sprinkle the fresh coriander on each bowl as a garnish.

A delightfully spicy peppery soup from South India. It should be qui te watery in consistency.

Serves 4


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