Garlic Rasam A delicious soup with predominant flavour of garlic. By Sanjeev Kapoor 26 Feb 2016 in Recipes Course New Update " frameborder="0" allowfullscreen> Advertisment Main Ingredients Garlic, Split Pigeon Pea Cuisine Tamil Nadu Course Soups Prep Time 26-30 minutes Cook time 41-50 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Garlic Rasam 15-20 cloves Garlic 2 tablespoons Split Pigeon Pea soaked 1 medium Tomato cubed 2 teaspoons Tamarind pulp to taste Salt 1 pinch Asafoetida 1/4 teaspoon Turmeric powder For rasam powder 1 teaspoon Cumin seeds 6-8 Black peppercorns 4 Dried red chillies 1 tablespoon Coriander seeds 1 teaspoon Split Bengal gram (chana dal) For tempering 1/2 teaspoon Mustard seeds 2 Dried red chillies 1 sprig Curry leaves Advertisment Method Heat a non-stick pan. Roast garlic cloves for a minute. Remove and set aside. Boil three cups of water in a deep pan. Add dal, tomato cubes and cook, covered, till soft. Mash and reserve along with the water. In a non-stick pan dry roast cumin seeds, peppercorns, whole red chillies, coriander seeds, split Bengal gram to a light brown. Cool and pound to a powder. Add three more cups of water to tamarind pulp and boil it with salt, asafoetida, turmeric powder and the masala powder for five minutes or till the raw tamarind smell disappears. Add mashed dal to the rasam and bring it to a boil. Reduce heat and simmer for five minutes. Strain and bring to a boil again. For tempering, dry roast mustard seeds, red chillies and curry leaves in a non-stick pan and add it to the boiling rasam. Cover immediately to trap the flavours and serve piping hot garnished with roasted garlic. Nutrition Info Calories 195 Carbohydrates 29.8 Protein 9.5 Fat 4.1 #Asafoetida #Garlic #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article