This dahl is ridiculously morish, make sure you make enough to have leftovers.
Makes four serves.
Boil the black beans, split peas and chilli in enough water to cover by about a centimetre. After 5 minutes reduce to a simmer.
When the dahl becomes soft (about 45 minutes) add the tomato, rasam powder, salt, sugar and tamarind. Cook for another 20 minutes until it nice and thick.
In a frypan heat the oil. Add the mustard seed and let them pop until they change colour. Brown the curry leaves and cumin seeds. Add the asofoetida and tumeric. Add this hot to the dahl.
Mix in the coriander leaf and serve. This is great by itself or with rice, naan or poppadoms.