Recipe Servings: 4
A south Indian dish which is usually watery and doesn't have a thick consistency like sambhar. Made with toor dal, lots of pepper and tomatoes, rasam can be eaten eaten as soup or with steamed rice.
- 100 gm toor dal
- 100 gm tomatoes
- 500 ml water
- 25 gm tamarind
10 gm peppercorns
- 10 gm cumin seeds
- 10 gm coriander seeds
- 3 gm red chillies
30 ml oil
- 3 gm mustard seeds
- 2 gm curry leaves
- 3 garlic cloves
- 10 gm sprigs of coriander leaves
- Crush garlic and chop tomatoes.
- Soak the tamarind and extract the pulp.
- Roast the ingredients for the powder and grind until fine.
- Boil the dal with tomatoes till the lentils are mashed and set aside.
- Heat oil and add mustard seeds, leave until it crackles.
- Add the crushed garlic, curry leaves and the coriander leaves.
- Mix the dal and water to get the required rasam consistency.
- Mix in the tamarind pulp. Add the rasam powder.
- Boil for 5 minutes on a low flame.
Key Ingredients: pigeon pea
, curry leaves
, black pepper
, mustard seeds
, red chilli
, vegetable oil
, cumin seeds
, coriander seeds
, coriander leaves