Tomato & Lentil Rasam

          Rasam as everyone is aware of, is a very popular South Indian lentil prepared with tomatoes, lentils, tamarind extract, pepper and many other flavors. 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. So check out the step by step pictorial recipe to prepare this amazing South Indian dish.

• 1/4 cup Tuvar dal (pigeon pea lentil), soaked for 30 minutes, washed well & rinsed
• 2 large tomatoes, chopped
• 1 tbsp. oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 5-6 garlic cloves
• 1 tsp. cumin seeds
• 1 tsp. pepper pods
• 1/4 tsp. asafoetida
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. tamarind paste
• 1 tsp. coriander leaves, chopped
• 1 tsp. of ghee (opt)

          Grind the garlic, cumin seeds, asafoetida and pepper with 2 tbsp. water into a smooth paste. Keep aside. 

          Pressure cook the dal in 1 cup water for 4-5 whistles. Give it a whisk and set aside.

          Pressure cook the tomatoes in 2 cups water for 2 whistles. When cool, blend and keep aside.

          Heat oil in a pan and temper with dry red chilies, mustard seeds and curry leaves. Sauté till it stops crackling. 

          Add the garlic paste and sauté till the oil separates. 

          Then add the boiled dal, tomato puree, salt, turmeric powder and the tamarind paste. Simmer on a low flame for 4-5 minutes.  

           Garnish with coriander leaves. Serve with hot steamed rice and a drizzle of a tsp. of ghee.

Pressure cook the dal in 1 cup water for 4-5 whistles. Give it a whisk & set aside.

Pressure cook the tomatoes in 2 cups water for 2 whistles. When cool, blend & keep aside.

Heat oil in a pan & temper with dry red chilies, mustard seeds  curry leaves. Sauté till it stops crackling. 

                  Add the garlic paste & sauté till the oil separates. 

 Add the boiled dal, tomato puree, salt, turmeric powder & the tamarind paste. Simmer on a low flame for 4-5 minutes. 

                      Garnish with coriander leaves.

            Serve with hot steamed rice & a drizzle of a tsp. of ghee.