Rasam as everyone is aware is a very popular South Indian soup prepared out of tomato, lentils, tamarind extract, pepper and many other flavours. They are generally had with rice or can be taken as a soup with some croutons or bread sticks. It tastes great as an appetizer too.
There are many variations to this delicious and refreshing soup. Today I prepared using both tomatoes and tuvar dal (split pigeon pea lentil). It is recommended to have it piping hot for all the health benefits like common colds and congestion.
- 1/4 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
- 2 large tomatos, chopped
- 3-4 garlic cloves
- 1 tsp. cumin seeds
- 1 tsp. pepper pods
- salt to taste
- 1/2 tsp. turmeric powder
- 1 sprig curry leaves
- 1/2 tsp. tamarind paste
- 1 tbsp. oil
Grind the garlic, cumin seeds and pepper to a smooth paste. Keep aside. Pressure cook the tomatoes in 2 cups water for 2 whistles. When cool, blend and strain. Keep aside.
Pressure cook the dal in 1 cup water separately for 4-5 whistles. Heat oil in a pan and fry the curry leaves for a few seconds.
Add the garlic paste and saute till the oil separates. Then add the boiled dal, strained tomato puree, salt, turmeric powder and the tamarind paste.
Simmer on a low flame for 3-5 minutes. When cool, blend the dal-tomato mix. Heat through and serve hot with some bread sticks.