Tomato Rasam

Ingredients

• 3 large tomatoes, finely chopped
• 4 teaspoons split pigeon pea (toovar dal), soaked
• 1 teaspoon cumin seeds 
• 8-10 black peppercorns 
• 2-3 dried red chillies, broken 
• 1 inch ginger piece, sliced
• Salt to taste
• 2 teaspoons tamarind pulp
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• A pinch of asafetida
• 5-6 curry leaves
• 2 tablespoons chopped fresh coriander leaves

Method

1. Cook the dal in a deep non-stick pan with four cups water till completely done.  
2. Meanwhile dry roast cumin seeds and black peppercorns on medium heat till fragrant. Add red chillies and roast lightly. Switch off the heat and grind into a fine paste with ginger.
3. Strain the dal water and set aside the dal to use in another dish.
4. Boil together tomatoes, salt with the dal stock.  Add the masala paste and mix. Add tamarind pulp and mix again. Cook till the tomatoes are done, removing the scum as it rises to the top.
5. For the tempering, heat oil in a small non-stick pan. Add mustard seeds, asafetida and curry leaves. When they splutter, add it to the rasam and mix well.
6. Serve hot garnished with coriander leaves.

Nutrition Info