Tomato & Lentil Rasam Soup

          Rasam as everyone is aware is a very popular South Indian soup prepared out of tomato, 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.

• 1/4 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2 large tomatoes, 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 sauté 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.

Rajma (Kidney Beans) Soup

          This is a perfect way to have your iron and protein in the form of this delicious soup. It is in the curried form and serves as a sumptuous meal any time of the day. The consistency can be adjusted according to individual preference. Have it with some croutons or bread sticks for a satisfying meal. You can go ahead and add spinach or mint leaves for some added flavour.

• 1/2 cup rajma, soaked overnight
• 1 tsp. butter
• 1 tsp. oil
• 1 onion. chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1/2 cups coriander stalks, chopped
• 2 tbsp. coriander leaves
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tsp. tomato paste / 1 tomato, chopped
• 3 & 1/2 cups stock
• 2 tbsp. yoghurt
• lime juice as per taste
• coriander leaves to garnish

         Heat oil and butter in a pan and sauté the onions, ginger and garlic till light brown. Switch off the flame and add the turmeric powder, red chili powder and garam masala powder. Sauté for a few seconds.

          Add the stock, rajma, salt, coriander stalks, coriander leaves and tomato paste. Pressure cook for 20-25 minutes on low flame after the first whistle.

          When cool, blend to a puree. Keep aside. When serving, heat through and add the yoghurt. Mix well. Add the lime juice and serve, garnished with coriander leaves.

Curried Yam Soup

          This is an unusual soup prepared with yam in a curried form. A delicious and a refreshing soup that comes from the addition of some kaffir lime leaves. It can be had as a light meal anytime of the day along with some bread sticks. Have this aromatic and healthy soup with a dash of lime. So check out the step by step pictorial recipe to prepare it.

• 1 cup yam, chopped
• 2 tbsp. olive oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tomato, chopped
• 10-12 kaffir lime leaves (opt)
• 3 cups water.
• juice of 1/2 lime

          Heat oil in a pan and sauté the onions till light brown. Now add the ginger-garlic paste and all the powdered spices (except salt) mixed with 2 tbsp. water.

          Sauté till the oil separates. Add the tomatoes and continue to sauté till completely mashed up. Add salt, chopped yam and lime leaves. Sauté till well combined.

          Add 3 cups water and pressure cook for 3 whistles. When cool, discard the lime leaves and blend it. 

          Just before serving, heat through and add lime juice. Garnish with coriander leaves and serve hot with bread sticks for a wholesome meal.

                                Heat oil & sauté onions till light brown.

                   Add ginger-garlic paste & all dry spices (except salt) mixed with some water. 
                    Sauté till oil separates.

                                Add chopped tomatoes and sauté well ........

                                till completely mashed up.

                                Add the chopped yam,

                     kaffir lime leaves & salt. Add 3 cups water & pressure cook for 3 whistles.
                     When cool, discard the lime leaves and blend it. 

                                Garnish with coriander leaves & serve hot with bread sticks.