Spicy Tomato and Lentil Soup/ Rasam

Rasam is a spicy, peppery concoction of southern India served as soup, with rice or wada (deep fried lentil balls). Mumbai, being a most cosmopolitan city of India, we have had culinary flavors from all states.

Madras Cafe is one of my favorite south Indian joint in Mumbai. I remember ordering this spicy concoction that they would serve in a stainless steel glass. A sip of hot, spicy rasam for chilli night dinner was always amazing!

So try this out!

Pressure cook 1/4 cup Toor dal (yellow pigeon pea) and 4 ripe tomatoes with 3 cups of water.

When cooked, blend them well using a hand mixer or in a blender.

Remove in a large container and add 3 cups water.

Dry roast spices: 2 tbsp coriander seeds, 1 tbsp. pepper corns, dry red chillies, few curry leaves, 1 tsp. fenugreek seeds.

Grind dry roasted spices in a grinder.

Mince 2 cloves of garlic.

Add ground powder to tomato water mixture.

In a tempering pan: heat 1 tbsp oil, add 1 tsp. mustard seeds, curry leaves, turmeric and asofoetida.

Fry minced garlic with the tempering.

Add tempering over ground spice powder.

Add salt and bring it to a boil.

Add 2 tbsp. of tamarind pulp. I sometimes use 2-3 freshly squeezed lime instead of tamarind and it tastes good too.

 Simmer for 10-15 minutes. Add water in needed. Give a taste test for spice, salt and tang.

When done serve hot rasam in a bowl and granish with roughly chopped fresh cilantro.

Here is Rasam served in traditional South Indian style in steel plate called Thali with Sambhar(lentil soup), Basmati Rice, Yogurt, Lemon Pickle and Papad (deep fried crisp wafer).

Enjoy N Stay Warm!!