(*) Rasam is a Sanskrit word and means clear soup. This lentil soup comes from the south of India and is eaten either mixed with long grain rice from baking bowls or possibly (without long grain rice) drunk from cups. Yellow peas can be used instead of lentils.
(**) The recommended mixture is enough for 6 to 8 people.
Select, clean and rinse the lentils. In a 3-liter pot, bring to a boil with 1 l of cold water (for 2 cups of lentils) and turmeric over medium heat. Reduce heat and cook lentils for about thirty-five min until soft. Stir occasionally to make sure nothing burns. Set aside.
While lentils are cooking, mash tomatoes and garlic with cold water (1).
Put the tamarind pulp in a small baking dish form, add a little boiling water and soak for fifteen minutes. Mash the pulp in the liquid with your fingers or a spoon. Pour liquid through a sieve into a small baking bowl. While doing this, squeeze out as much juice as possible from the pulp. Discard the squeezed pulp.
Mash the lentils and return to the saucepan one more time. Whisk in hot water (2). Let sit for fifteen minutes. Pour the clear soup that has collected over the puree into a suitable bowl. There should be a good 1 l of clear soup. If there is not, add as much water as necessary to reach this mass. The puree perhaps for lentil one