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5
from 1 vote
Tomato Rasam
A popular South Indian dish served with hot steamed rice.
Prep Time
15
minutes
mins
Cook Time
11
minutes
mins
Course:
Breakfast, Main Course, Side Dish, Soup
Cuisine:
South Indian
Ingredients
1/2
cup
Toor Dal
5 to 6
Tomatoes
chopped
2
cup
Tamarind Water
a pinch
Turmeric Powder
3
tsp
Rasam Powder
1
tbsp
Ghee or Oil
1
tsp
Mustard Seeds
1
tsp
Cumin Seeds
1
Red Chilli
large
a pinch
Asafoetida Powder
2
Green Chillies
slit lengthwise
small handful
Curry Leaves
Coriander Leaves
to garnish
Salt
as per taste
Optional
1
inch
Ginger
peeled, finely chopped
Instructions
Rinse and wash the dal.
Pressure cook for 4 to 5 whistles and switch off the flame.
When the pressure reduces, mash the dal well and keep aside.
Heat oil or ghee in a pan over medium flame.
Add the mustard seeds and fry for 10 seconds.
Add the cumin seeds, red chilli, asafoetida powder, green chillies, ginger and curry leaves.
Saute for a minute.
Add the tomatoes.
Add the tamarind water, turmeric powder, rasam powder and salt.
Mix well and simmer for a few minutes.
Add the cooked and mashed dal.
Pour 2 1/2 to 3 cups of water and bring to a gentle boil.
When the foam starts forming on top, switch off the flame.
Garnish with coriander leaves.
Serve hot with rice.
Notes
Avoid boiling the rasam for too long as it will loose its flavour and taste.