Rasam (Tomato And Lentil Soup)
Rafi's version of this popular South Indian soup.
Serves: 6 Ready in: 40 minutes
Introduction
This recipe is based on the traditional South Indian dish, but is a slightly heartier version with tomato and lentils. The soup is traditionally used to aid digestion and is served at the end of a meal with a ball of boiled rice.
Ingredients
Serves 4 - 6 |
| 2 tsp Black Peppercorns |
| 1 tsp Cumin Seeds |
| 1 tsp Coriander Seeds |
| 1/2 tsp Fenugreek Seeds |
| 2 tbsp oil |
| 1/2 tsp Mustard Seeds |
| 2 Dried Red Chillies |
| 6 fresh curry leaves |
| 1/4 tsp Asafoetida |
| 4 garlic cloves (crushed) |
| 1/2 tsp Turmeric |
| 500ml passata |
| 900ml water |
| 50g Masoor Dhal (red lentils) |
| 3 tbsp tamarind paste |
| 1/2 lemon |
| Salt to taste |
Instructions
- Heat a small frying pan and toast all the spices for the rasam powder (cumin seeds, black peppercorns, coriander seeds and fenugreek seeds) for 1-2 minutes. Remove the spices and leave to cool before grinding with a pestle and mortar.
- Heat the oil in a saucepan over a high heat. Add the mustard seeds and dry chillies and cook for 1-2 minutes until the mustard seeds start to splutter and the chillies begin to darken.
- Add the asafoetida and curry leaves and cook for a further 30 seconds.
- Turn the heat down and add the garlic, turmeric and ground rasam powder. Cook for 30 seconds, stirring everything together.
- Add the passata, water and lentils. Mix well, cover with a lid and simmer for 15-20 minutes, or until the lentils are cooked.
- Stir in the tamarind paste, lemon juice and add salt to taste. Cook for another 2-3 minutes.
- Serve with a lump of rice if you wish for a more filling meal.
