(Tangy soup of tomatoes cooked with toor dal and spices)
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Prep Time: 10 mins
Cooking Time: 20-25 mins
3 large ripe & juicy Tomatoes, sliced thinly
¾ cup Toor Dal
1 tbsp Rasam Powder
1 large marble sized Tamarind Pulp/½ tbsp Tamarind Puree
2 Green Chillies, slit
½ medium Onion, thinly sliced(Optional)
½ inch Ginger, crushed
½ tsp Turmeric Powder
½ tsp Black Pepper, lightly crushed using pestle and mortar
½-1 tbsp Jaggery
2-3 tbsp Coriander Leaves, finely chopped
Salt to taste
1 tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
1 Dry Red Chilli, broken
Few Curry Leaves
A pinch of Hing/Asafoetida
1 tsp Oil/Ghee
Cook toor dal with 2 cups of water, turmeric and a tsp of oil in pressure cooker for about 15-20 minutes till they are nicely cooked.
Release the pressure from pressure cooker before you open the lid and roughly mash the cooked dal with ladle or masher.
Soak tamarind pulp in half a cup of warm water for about 5 minutes and squeeze the pulp.
Transfer cooked dal into heavy bottomed pan and add sliced onions, slit green chillies, crushed ginger and about 2 cups of water and boil it for about 5 minutes in medium flame.
Add sliced tomatoes, tamarind extract, rasam powder, jaggery, crushed black peppers and salt to taste and simmer the heat and cook for another 15 minutes.
Add more water if you feel the rasam is thick. When rasam is reduced to ¾th of its quantity turn off the gas and mix in chopped coriander leaves.
For tempering, heat oil in a pan and add mustard seeds, broken red chillis, hing, jeera and curry leaves in that order and when mustard starts to pop and splutter transfer the tadka to rasam and mix well.
Serve hot rasam with steamed rice and papad or serve in a bowl as a soup.