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Tomato rasam
Time to cook
30 minutes
Difficulty
Easy
Serves
2
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
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.
When cool, blend in a mixer to a fine powder. Keep aside.
Cooking
Combine the arhar dal with water and pressure cook for 3 to 4 whistles.
Let the steam release naturally. Open the lid, and thoroughly whisk the dal, bring to a boil.
Add tomato pulp, tamarind water, turmeric powder and salt, mix well and let it simmer for 5 to 7 minutes while stirring continuously.
Add rasam masala and water, mix, and simmer again for 5 to 7 minutes.
For tempering, heat oil in a small pan and add mustard seeds.
When the seeds crackle, add curry leaves and asafoetida and sauté for a second.
Pour the tempering over the boiling rasam and mix well.
Serve hot garnished with coriander.
Nutrition information
(per serving)
Carbs
7.2
Proteins
1.2
Fats
1.4
Fiber
5.2
43
kcal
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