Rasam
Time to cook
40 minutes
Difficulty
Easy
Serves
2
A light South Indian traditional soup made with basic spices, ripe tomatoes, tamarind, and herbs. It can be enjoyed like a soup or with medu vada, idli, or rice.
Ingredients
Coriander Seeds
0.5 Tsp
Red Chilli Pepper
1 chilli
Black Pepper
3 peppercorns
Arhar Dal
0.5 Tsp
Bengal Gram Lentil
0.25 Tsp
Cumin Seeds
1 pinch
Arhar Dal
1 Tbsp
Tomatoes
0.25 cup
Tamarind
2 tbsp
Asafoetida
1 pinch
Turmeric
1 pinch
Salt
1 pinch
Mustard Oil
0.5 Tsp
Mustard Seeds
1 pinch
Curry Leaves
2 leaf
Water
2 cup
Coriander Leaves
1 Tbsp
Step-by-step instructions to cook
Prep
Add all the ingredients in a broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Let it cool.
Once cooled, blend in a mixer to a smooth powder. Set aside.
Cooking
Add arhar dal and water and pressure cook for 3 whistles.
With the help of a hand blender, blend the dal till smooth, add the prepared rasam powder into it, mix well, and keep aside.
Combine tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and water, mix well and cook on medium flame for 8 to 10 minutes while stirring occasionally.
Mix in the prepared dal-rasam powder mixture and cook on a medium flame for 3 to 4 minutes while stirring occasionally. Keep aside.
For tempering, heat oil in a small pan and add mustard seeds and curry leaves.
When the seeds crackle, add the tempering to the prepared rasam and simmer for 1 minute.
Add coriander and mix well. Serve.
Nutrition information
(per serving)
Carbs
5.8
Proteins
1.0
Fats
0.6
Fiber
0.5
30
kcal
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