Okay, I'm behind on posting. I made this meal on October 11, when we had two friends over. The soup recipe allows you to choose "4 or 5 vegetables." I had a beet in the refrigerator, so decided to use that, along with carrot, celery, green beans, and, I think, zucchini. The beets dominated. It was sort of an Indian borscht . . . although, in the words of one guest, "better than borscht." It was very tasty. Not exactly "mustard flavored," I have to say, but delicious nonetheless. I blanched my first peanuts for the recipe.
That tomato raita went very well with the soup. Just added a dollop and it smoothed out the soup and made it even richer. If I redid this recipe, I would probably use cherry tomatoes instead of regular.
The tamarind chutney was, frankly, a bit disappointing. Not terrible, but it was a fair amount of work to rehydrate and strain the dried tamarind, but the result wasn't what I think of when I imagine a delicious tamarind chutney. There's another tamarind chutney recipe. I'll try that one next time.
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