Karnataka-Style Rasam (Tamarind and Tomato Soup)

Ingredients

• ¼ cup toovar dhal (toovar/toor/togari dal)
• 4 large (16 oz can) tomatoes OR 2 tbsp tamarind (concentrate extract) paste
• ¼ tsp salt or less to taste
• ½ tsp chilli powder
• ½ tsp turmeric powder
• ½ tsp asafoetida (hing) powder
• 1 tbsp grated coconut
• ½ tsp coriander powder
• 3 tbsp oil
• ½ tsp mustard seed
• ½ tsp cumin seed (jerra/jeerige, optional)
• 4 sprigs curry leaves, washed
• 1 bunch coriander leaves, chopped

Steps

1. Pressure cook the dhal with sufficient water.
2. If using tomatoes, parboil first to remove skin, then chop roughly.
3. To the cooked dhal, add salt, chilli powder, turmeric powder, and tomatoes or tamarind extract.
4. Simmer for 3–4 minutes.
5. Add the asafoetida, grated coconut, and ground coriander.
6. Add any other spice as required.
7. Simmer for a few minutes to cook the coconut properly.
8. In a separate frying pan, heat the oil over medium heat.
9. Add the mustard seed and cumin seed.
10. When the mustard seeds pop, remove from the heat and add to the soup along with the curry leaves.
11. Garnish with coriander leaves.

More recipes with pigeon peas, tomatoes, chile peppers, turmeric, asafoetida, coconut, coriander, mustard seed, curry leaves or cilantro

Adapted from “Karnataka-Style Rasam (Tamarind and Tomato Soup)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.