Rasam — South Indian tamarind and black pepper broth

Soak the tamarind block in 300 ml hot water for 10 minutes. Squeeze and strain to extract the pulp — discard the fibres and seeds.

In a pot, combine tamarind water, 500 ml water, diced tomato, crushed garlic, rasam powder, cracked black pepper, cumin seeds, turmeric, and salt. Bring to a boil.

Reduce to a simmer and cook for 12 minutes until the tomato is completely soft and the raw tamarind smell is gone.

Whisk the cooked toor dal until smooth and stir it into the pot. Simmer for 3 more minutes. The rasam should be pourable and thin — not thick. Taste for salt and sourness.

Make the tarka: heat ghee in a small pan over high heat. Add mustard seeds. When they pop, add dried red chilies, asafoetida, and curry leaves. The leaves will sputter — 20 seconds total.

Pour the tarka into the rasam with a sizzle. Add fresh coriander. Do not boil after this point — serve immediately.