Medium

Chilli powder

Asafoetida (Hing)

Cumin seed

tea spoon

Mustard seed

Clarified butter (ghee)

Water

glass

Salt

pinch

Curry leaves

Turmeric powder

Tamarind Paste

Tomato

unit

Toor Dal

Rasam

Cook the toor dal in a pressure cooker until it's soft and mushy. You can also cook it in a regular pot, but it will take longer. Mash the cooked dal and set it aside

Soak the tamarind in warm water for about 20 minutes and extract the tamarind juice. Discard the solid residue.

In a separate pot, add the chopped tomatoes, tamarind extract, turmeric powder, rasam powder, curry leaves, minced garlic (if using), and salt. Add water to achieve the desired consistency for your rasam. Bring it to a boil and simmer until the tomatoes are cooked and the flavors are well combined.

In a separate small pan, heat the ghee. Add mustard seeds and let them splutter.

Add cumin seeds, asafoetida, dried red chilies, and curry leaves. Sauté for a minute until the spices release their aroma.

Add the mashed toor dal to the cooked rasam base and mix well. Simmer for a few more minutes

Finally, pour the prepared tadka (seasoning) over the rasam and stir well.

Serve hot rasam with rice or enjoy it as a soup.

Medium

45 min

Main course

Indian

Servings

6

Nutrition

/ per serving

Directions

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