Tamarind Soup

Ingredients:

4 Tbsp. vegetable or canola oil or butter
2 tsp. black mustard seeds
1 tsp. fenugreek seeds
1 onion, peeled and julienned
8 curry leaves
1 Tbsp. curry powder
2 tsp. sambar masala
2 finger hot green chiles, seeded and chopped
1 pound kohlrabi or butternut squash, peeled and diced into 1
1 cup red lentils
6 cups vegetable stock or water
2 Tbsp. salt
1/2 tsp. ground black pepper
2 cups coconut milk
1/2 cup rice flour diluted in 2 cups water
2 Tbsp. tamarind paste
2 Tbsp. sugar
2 cups fresh cilantro

Instructions:

Heat the oil or butter in a heavy bottomed pot over medium heat. Add the mustard and fenugreek seeds and cook for about 15 seconds until aromatic.

Add the onion and stir-fry it for 5 minutes, then add the curry leaves, curry powder, masala, chiles, kohlrabi or squash, and red lentils, then stir-fry for 1 minute.

Add the stock, salt and pepper, and bring the soup to a boil. Cover and simmer it over medium-low heat for about 40 minutes (or until the kohlrabi or squash is tender). Add more stock if necessary, then remove the curry leaves.

With a blender, partially puree the soup, then add the coconut milk, rice flour, tamarind paste, sugar and cilantro, stirring. Bring the soup back to a boil and reduce the heat. Simmer the soup for 15 minutes, stirring occasionally, then adjust the seasoning and serve.

Recipe by Executive Chef Brian Williams, Art Institute of Chicago.