Sanjeev Kapoor

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Tomato Rasam  Recipe

Tangy and spiced tomato based broth made from split pigeon peas.

This recipe is from the book Khazana of Indian Recipes.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings :

Tomato Rasam

Main Ingredients

Tomatoes , Split pigeon pea (toor dal/arhar dal)





Level Of Cooking



  • Tomatoes chopped
    4 large
  • Split pigeon pea (toor dal/arhar dal)
    4 teaspoons
  • Dried red chillies
  • Black peppercorns
  • Cumin seeds
    1/4 teaspoon
  • Ginger roughly chopped
    1 inch piece
  • Salt
    to taste
  • Oil
    2 tablespoons
  • Asafoetida
    1/4 teaspoon
  • Mustard seeds
    1/2 teaspoon
  • Curry leaves
  • Fresh coriander leaves chopped
    2 tablespoons


Step 1

Boil the toovar dal with five cups of water. Strain the water and keep aside the dal for some other dish. Dry roast the red chillies, peppercorns and cumin seeds and grind with the ginger.

Step 2

Boil the dal water with the tomatoes and salt and cook till the tomatoes are completely mashed. Heat oil in a small pan.

Step 3

Add asafoetida, mustard seeds and curry leaves. When the seeds splutter add it to the tomato mixture.

Step 4

Mix and cook once again for two minutes so that the flavours mingle. Serve hot garnished with coriander leaves.

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