Pumpkin and split peas boost this traditional spiced, herby, sour Indian soup
Put the split peas in a large bowl, wash really well in a few changes of water, then drain. Cover with fresh cold water and leave to soak for at least six hours.Wash the pumpkin, cut it in half, scoop out and compost the seeds, then cut into skin-on wedges that are 2cm at their widest part. Drizzle over a tablespoon and a half of oil, sprinkle on a quarter-teaspoon of salt, then toss with your hands, so all the pumpkin is coated.
In a large pot, heat two tablespoons of oil, add the mustard and fenugreek seeds and cook for 30 seconds, until they pop. Add the drained split yellow peas followed by a litre and a quarter of cold water, pop a lid on top, slightly cocked, then slowly bring to a boil on a low to medium heat. Turn down the heat, leave to simmer, stirring occasionally, for 20 minutes, then stir in the tomatoes, tamarind, black pepper, coriander, cumin, chilli powder, turmeric and a teaspoon and a quarter of salt.
Stir in two-thirds of the roast pumpkin wedges , simmer for another six to eight minutes – don’t worry if the pumpkin breaks up; it’ll help thicken the rasam – then adjust the seasoning to taste, if need be. In another small pan, put two tablespoons of oil on a medium heat and, when hot, add the garlic cloves and chillies and fry for two minutes, or until the garlic is bronzed at the edges and the chillies are blistering white.
Pour the garlic and chilli mix into the rasam, then decant on to a platter or into individual bowls, and serve topped with the reserved roast pumpkin wedges and scattered with the coriander leaves, ideally with some steamed basmati rice.
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