Rasam 印度羅望子湯

A tangy and spicy South Indian soup, typically made with tamarind pulp, tomatoes, lentils, and a blend of spices. It's often served as a side dish with rice or as a digestive appetizer.

Nutrition (per serving)

Ingredients

• 1/4 cup Toor Dal (split pigeon peas)
• 1 tbsp Tamarind pulp
• 2 medium Tomatoes, chopped
• 4 cloves Garlic, crushed
• 2 Green chilies, slit
• 1 sprig Curry leaves
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Turmeric powder
• 1/4 tsp Asafoetida (hing)
• 1.5 tbsp Rasam powder
• 1 tsp Salt
• 2 tbsp Ghee or vegetable oil
• 2 tbsp Fresh coriander leaves, chopped
• 4 cups Water

Steps

1. Rinse the Toor Dal and cook it in a pressure cooker with 2 cups of Water until very soft and mushy (about 3-4 whistles), or on a stovetop until tender. Mash it well.
2. Soak the Tamarind pulp in 1/2 cup warm Water for 10-15 minutes. Squeeze and extract the juice, discarding the fibrous residue.
3. In a pot, heat the Ghee or vegetable oil over medium heat. Add Mustard seeds. Once they splutter, add Cumin seeds, Fenugreek seeds, Asafoetida, Curry leaves, Green chilies, and crushed Garlic. Sauté for a minute until fragrant.
4. Add the chopped Tomatoes and Turmeric powder. Cook until the Tomatoes soften and become pulpy.
5. Pour in the Tamarind extract, mashed Toor Dal, Rasam powder, Salt, and the remaining Water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld. Do not overcook.
6. Garnish with fresh chopped Fresh coriander leaves and serve hot with rice or as a soup.

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