Authentic South Indian Rasam
A tangy and spicy lentil soup from South India, flavored with tamarind, tomatoes, and aromatic spices.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1/2 cup toor dal (split pigeon peas)
- 1 large tomato, chopped
- 1 small lemon-sized tamarind ball
- 1 tsp rasam powder
- 1/2 tsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- 1 sprig curry leaves
- 2 cloves garlic, minced
- 1/4 tsp asafoetida (hing)
- 1 tbsp chopped coriander leaves
- 1 tbsp ghee or oil
- Salt to taste
- 4 cups water
Nutrition Facts
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Instructions
Cook the toor dal: Pressure cook the toor dal with 1 cup water and a pinch of turmeric until soft. Mash it well and set aside.
Prepare tamarind extract: Soak tamarind in 1/2 cup warm water for 10 minutes. Squeeze and strain to get thick tamarind juice.
Make the rasam base: In a pot, add chopped tomatoes, tamarind extract, turmeric, rasam powder, and salt. Boil for 5-7 minutes until tomatoes soften.
Add dal: Mix the mashed dal with 3 cups water and add to the rasam base. Simmer for 5 minutes on low heat.
Prepare tempering: Heat ghee in a small pan. Add mustard seeds, cumin seeds, red chilies, curry leaves, garlic, and asafoetida. Fry until fragrant.
Finish the rasam: Pour the tempering into the rasam. Add coriander leaves and simmer for 2 more minutes. Serve hot with rice.
Chef's Tips
- Dal Consistency: For perfect rasam, the dal should be well-cooked and mashed smoothly.
- Tamarind Tip: Adjust tamarind quantity based on your preference for sourness.
- Rasam Powder: Use homemade rasam powder for authentic flavor.
- Serving Suggestion: Rasam tastes best when served piping hot with steamed rice and a side of vegetable stir-fry.
- Variation: Add boiled lentils or vegetables like carrots and beans for a heartier version.
- Storage: Rasam can be refrigerated for 2 days. Reheat gently before serving.
