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1
Wash the lentils well and soak it in water for 2-3 hrs.
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2
In a pressure cooker, add the soaked lentils, 2 cups of water, shallots, tomatoes, garlic, ginger, green chillies, asafoetida, tumeric and salt.
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3
Pressure cook until 3 whistles.
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4
Cool and transfer the contents to a blender and puree the contents.
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5
Dry roast the spices except asafoetida in a pan.
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6
Cool and powder it in a coffee or spice grinder.
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7
Dissolve the tamrind paste in half cup of warm water.
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8
Keep it aside
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9
In a pot, add butter or olive oil.
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10
Heat it and add the chopped onions, saute it well till it becomes brown and caramelised.
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11
Add the chicken breasts (or vegetables) and saute for another 2 mins.
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12
Add the lentil puree and chicken stock and bring it to boil for 30 minutes
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13
Add the tamarind water and simmer for another 10 minutes.
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14
Add 2 tablespoon full of the roasted spice powder and simmer it for another 10 minutes.
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15
Add Salt and pepper to taste
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16
Add the steamed rice to the broth and switch off the heat.
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17
Stir well.
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18
In a pan, add a tablespoon full of clarified butter.
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19
Heat it to smoking point and add a teaspoon of cumin seeds.
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20
Let them crackle.
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21
Add this to the broth
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22
Add coriander and basil leaves.
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23
Ladle hot soup into bowls.
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24
Serve hot
