This Pumpkin (or Squash), Coconut and Lentil Soup is from Queen of Pulses Jenny Chandler's classic book of bean, pea and lentil recipes, Pulse.It's full of zingy spice, just the thing to perk up a wintry evening.
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Rasam is a Southern Indian soupy tomato dhal flavoured with tamarind. It’s a super quick dhal to make as it's made with red lentils that cook quickly. This recipe is from Rachel Demuth of Demuth's Cookery School, where the dish is part of their Southern Indian Cookery classes, served with idlis and coconut chutney.
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"This is one of my most treasured recipes: I crave it frequently and never tire of it. It’s a foolproof dish, robust and endlessly adaptable, and it yields a result far greater than the effort required to make it."
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