Tomato Rasam Recipe
Tomato rasam is a traditional South Indian dish. During the British rule in India, rasam was adopted into British cuisine and evolved into Mulligatawny (the literal translation is "pepper water") soup which is a popular soup even today in England.
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Ingredients
1/3 cup toor dal
5 cups water
Pinch of turmeric
2¼ teaspoons salt (adjust to taste)
2½ teaspoons tamarind concentrate
1 cup canned diced tomatoes
2½ teaspoons sambar powder (adjust to taste)
1 teaspoon brown sugar
¼ cup chopped cilantro
4-5 curry leaves
1 teaspoon vegetable or canola oil
1 teaspoon black mustard seeds
Directions
1.Rinse and drain dal. Heat a large pot over medium heat and add dal, 1 cup of water, turmeric, and 1/4 teaspoon salt. Mix to combine and bring to a simmer. Reduce heat and cover pot. Cook until dal is tender (about 20 minutes).
2.When dal is tender, add remaining 4 cups water, remaining 2 teaspoons salt, tamarind concentrate, diced tomatoes, sambar powder, brown sugar, cilantro, and curry leaves. Mix to combine. Keep pot uncovered and at a low simmer
3.Heat a separate small pan over medium heat and add oil and mustard seeds. When mustard seeds pop, remove from heat and add to rasam.
4.Continue to simmer rasam uncovered until dal is completely soft, for about another 5-8 minutes.
2.When dal is tender, add remaining 4 cups water, remaining 2 teaspoons salt, tamarind concentrate, diced tomatoes, sambar powder, brown sugar, cilantro, and curry leaves. Mix to combine. Keep pot uncovered and at a low simmer
3.Heat a separate small pan over medium heat and add oil and mustard seeds. When mustard seeds pop, remove from heat and add to rasam.
4.Continue to simmer rasam uncovered until dal is completely soft, for about another 5-8 minutes.
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