Ingredients:
- 1/2 cup toor dal (split pigeon peas)
- 2 medium-sized tomatoes, chopped
- 2 green chillies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon asafoetida (hing)
- 2 tablespoons tamarind extract
- Salt to taste
- 2 tablespoons ghee or oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- A few curry leaves
- Coriander leaves, chopped for garnishing
Instructions:
Wash the toor dal and cook it in a pressure cooker with 2 cups of water and a pinch of turmeric powder. Mash the cooked dal and keep it aside.
In a separate pan, add the chopped tomatoes, green chillies, cumin seeds, black pepper, turmeric powder, asafoetida, and salt. Add 2 cups of water and let it cook for 10-15 minutes until the tomatoes become soft and pulpy.
Once the tomato mixture is cooked, add the mashed toor dal and tamarind extract. Mix well and let it simmer for 5-7 minutes.
In another pan, heat ghee or oil and add mustard seeds, cumin seeds, fenugreek seeds, and curry leaves. Let the mustard seeds splutter and the fenugreek seeds turn slightly brown.
Add the tempering to the rasam and mix well. Garnish with chopped coriander leaves.
Serve hot with steamed rice and any vegetable curry.
Pro Tips;
Tamarind extract: Tamarind extract is an important ingredient in rasam that gives it a tangy flavor. Soak tamarind in hot water for 10-15 minutes and then extract the juice. Make sure to use the right amount of tamarind extract for the right level of tanginess.
Tomato: Tomatoes are also a crucial ingredient in rasam. Make sure to use ripe and juicy tomatoes to get the best flavor.
Spices: Spices like cumin seeds, black pepper, and asafoetida add flavor to the rasam. Roast the cumin seeds and black pepper before adding to the rasam to enhance their flavor.
Temper the spices: The tempering of mustard seeds, cumin seeds, fenugreek seeds, and curry leaves in ghee or oil adds an extra layer of flavor to the rasam. Make sure to temper the spices just before serving the rasam.
Consistency: Rasam should have a thin and watery consistency. If it is too thick, you can add more water to adjust the consistency.
Garnish: Garnish the rasam with fresh coriander leaves to add a burst of freshness to the dish.
Serving suggestions: Rasam is usually served with steamed rice and a vegetable curry. You can also enjoy it as a soup or appetizer.