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Read a story about this soup...and black-eyed peas

Extraordinary as a first course, and pure vegetarian. Visually arresting with those white beans and red bits of pepper and tomato recumbent in a dark brown broth--tart, creamy, and smoky, fragrant with cumin and mustard and, if you can find it, a dash of asafoetida. And all that tamarind--totally stimulating to the palate. Serve hot as a first course to 4-6 people.

• 1 cup dried black-eyed peas
• soaking water
• 1 Tablespoon minced fresh ginger
• 1-3 hot green chilies (to your taste), seeded, cored, and minced
• 1 large tomato (or 4 small canned ones), peeled, seeded, and chopped
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 5 cups water
• 1 large red pepper
• 1 Tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 12 curry leaves (or substitute 1 Tablespoon minced cilantro if you can't find curry leaves)
• 2 Tablespoons chickpea flour
• 1 teaspoon paprika
• 1/4 teaspoon asafoetida (optional)
• 1 cup water
• 2 Tablespoons tamarind paste

2. While the soup is cooking, roast the red pepper under the broiler, turning to char the skin on every side. Place in a plastic bag and let the skin steam off for 5-10 minutes. Remove from the bag, peel away the skin, and reserve.

3. When ready to finish the soup, unseal the soup pot and check that the beans are tender. Cut the roasted pepper into cubes and add to the soup. Then Heat the oil in a small saucepan over medium high heat. Add the mustard and cumin seeds and cover the pot while they sizzle. Turn the heat to low and stir in the curry leaves (or cilantro), the chickpea flour, the paprika, and the asafoetida. Stir for a minute or two, then whisk in the cup of water and stir into the rest of the soup. Stir in the tamarind, tasting to get the right amount of sourness. Bring to a boil, then reduce heat and let simmer for 5 minutes or more.

4. Ladle into small bowls and serve immediately.