Rasam is a very popular South Indian Lentil soup. Its a simple hot soup with blend of various spices. There are various varieties of this soup, they mainly vary with the use of different lentils. I have been making rasam with yellow dal, roast gram dal and even without the dal. The other day, I came up with this idea of making this hot soup with masoor dal (red lentils) as a box full of red lentils in my pantry were glaring at me to use them!
Rasam tastes great with hot steamed rice topped with a spoon of ghee, along side potato chips. This is both a simple and grand meal at the same time, in any south Indian home. The blend of strong spices and garlic makes it a very comforting meal and it is also very effective when taken during fever or cold.
This is one of my life saver recipes because of its simplicity, and when I serve it for dinner with hot rice my husband marvels (?!) about how quickly I’ve made such a grande dinner! So go ahead, and you will see this is such an effortless recipe.
- Masoor dal (Red leentils) – 1 small cup
- Tomatoes – 2 medium or 1 big (halved)
- Tamarind – 1 small tspn
- Mustard seeds -1 tspn
- Garlic – 4 cloves
- Turmeric powder – a pinch
- Rasam Powder – 2 tspn (use the store bought rasam powder, I use MTR)
- red chili – 1/2 tspn
- Curry leaves – 5-6 nos
- Jaggery – 1 tspn
- Salt – as needed
- Coriander leaves – 2 tspn finely chopped
- Dried red chilies – 3-4 (optional)
- Oil – 2 tspn
- In a pressure cooker, add masoor dal, tomatoes, tamarind, jaggery , garlic, turmeric, and red chili powder. Pressure cook all these up to 3 whistles.
- Once, it cools add 3 cups of water, Rasam powder, salt and few stalks of coriander & bring it to a boil.
- Simmer on low heat for about 10 mins until the raw smell of the Rasam powder disappears & the flavours incorporate well.
- After 10 mins, add a dollop of ghee. This is optional, I add ghee as it adds lovely aroma to the soup and balances the strong spices. You home will be filled with the aroma!
- Heat oil in a small griddle, add mustard seeds. Be careful as the mustard seeds splutter, then add the curry leaves, dried red chilies.
- Add this tempering to the rasam and garnish with fresh coriander.
- Serve HOT with steamed rice, pickles & potato chips on the side .. Makes such a Happy Meal .. Enjoy !!!
Tagged: Chili pepper, Cooking, Coriander, Curry Tree, food, healthy recipe, healthy snack, hunger pangs, indian food, Lentil, Lentil soup, Mustard seed, Photography, quick and easy, Rasam, Turmeric, vegan, vegetarian