1⅓ cups tomatoes

1 pound (16 ounces) kohlrabi

½ pound (8 ounces) hard, green unripe tomatoes

1 onion

3 tablespoons fresh chopped coriander

4½ cups cooked yellow lentils

1 tablespoon crushed dry fenugreek leaves

8 dried or fresh curry leaves

1 tablespoon sambaar powder

1 tablespoon ground coriander

4 tablespoons light sesame oil

1 teaspoon black mustard seeds

1 teaspoon coarse salt

• Purée the 1⅓ cups of tomatoes. Peel and slice the kohlrabi. Slice the green tomatoes and the onion. Chop the fresh coriander.

• Combine the cooked lentils with cold water to make a total of 6 cups. Using a soup pot, combine the lentils, the puréed tomatoes, fenugreek leaves, sambaar, and the ground coriander. Bring to a boil, reduce to a simmer, and cover; cook for 10 minutes.

• Add the kohlrabi and simmer for an additional 10 minutes. Add the green tomatoes and onion and simmer for 5 more minutes. Remove from heat.

• Using a small saucepan with a lid, heat the sesame oil to a high temperature. Add the mustard seeds, using the lid to keep them from popping out, if necessary. When the seeds stop spattering, remove from heat. Stir in the salt and fresh chopped coriander. Pour this mixture into the soup pot. Stir well and serve.

Serves 8

Curry powder can be substituted for the sanbaar powder but it is milder and less authentic.