Tomato rasam
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Tomato rasam

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Time to cook-icon

Time to cook

30 minutes

Difficulty-icon

Difficulty

Easy

Serves-icon

Serves

2

A delicious and aromatic South Indian soup made with ripe tomatoes, spices, and curry leaves.

A delicious and aromatic South Indian soup made with ripe tomatoes, spices, and curry leaves.

Ingredients

Masoor Dal

0.5 Tsp

Bengal Gram Lentil

0.25 Tsp

Coriander Seeds

0.5 Tsp

Red Chilli Pepper

1 chilli

Black Pepper

3 peppercorns

Cumin Seeds

1 pinch

Curry Leaves

3 leaf

Arhar Dal

1 Tbsp

Canned Tomatoes

2 tbsp

Tomatoes

1.5 Tbsp

Tamarind

1 tbsp

Water

1.5 cup

Turmeric

1 pinch

Salt

1 pinch

Coconut Oil

1 Tsp

Mustard Seeds

1 pinch

Curry Leaves

3 leaf

Asafoetida

1 pinch

Coriander Leaves

1 Tbsp

Step-by-step instructions to cook

Prep

1

Heat a small kadai (wok), add all the ingredients, and dry roast on a slow flame for 5 to 7 minutes while stirring continuously. Set aside.

2

When cool, blend in a mixer to a fine powder. Keep aside.

Cooking

1

Combine the arhar dal with water and pressure cook for 3 to 4 whistles.

2

Let the steam release naturally. Open the lid, and thoroughly whisk the dal, bring to a boil.

3

Add tomato pulp, tamarind water, turmeric powder and salt, mix well and let it simmer for 5 to 7 minutes while stirring continuously.

4

Add rasam masala and water, mix, and simmer again for 5 to 7 minutes.

5

For tempering, heat oil in a small pan and add mustard seeds.

6

When the seeds crackle, add curry leaves and asafoetida and sauté for a second.

7

Pour the tempering over the boiling rasam and mix well.

8

Serve hot garnished with coriander.

Nutrition information

(per serving)

Carbs

Carbs

7.2

Proteins

Proteins

1.2

Fats

Fats

1.4

Fiber

Fiber

5.2

43

kcal

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