Spicy Indian Lentil and Tomato Soup

1. 1

   Wash the lentils thoroughly, being sure to remove any small stones or dirt.

2. 2

   Place them, along with the water, in the slow cooker insert.

3. 3

   In an electric coffee mill or a mortar and pestle, grind the cumin seeds, coriander seeds, and peppercorns to a coarse powder.

4. 4

   In a bowl, combine the ground spices, turmeric, tamarind concentrate, tomatoes, and garlic; add to the lentils.

5. 5

   Cook, covered, on low for 5 to 6 hours, or until the lentils are quite tender and the flavors have melded.

6. 6

   Add the corn and salt to taste just before serving so that the corn retains its fresh flavor and texture.

7. 7

   To make the tempering oil, heat the ghee in a frying pan, then add the mustard seeds and broken chile and saute until the seeds begin to pop.

8. 8

   Quickly remove from the heat and drizzle a tiny bit over each bowl of soup.

9. 9

   Sprinkle with the fresh cilantro and serve.

10. 10

    Any chilled, aromatic white wine will do nicely here.

* Per serving · 4 servings · Values may vary.