This really hits the spot as a hot soup on a cold day. It is also one of our favorite comfort foods when we are looking for a quick light rasam for rice, or fighting a cold.
Toor Dal : 2 tablespoons
Cumin seeds (Jeera) : 1 teaspoon
Black Pepper : 1 teaspoon
Tomatoes : 1 large or 2 medium – chopped
Mustard seeds (Rai, Sasve) : 1 teaspoon
Tamarind Paste : 2 teaspoons
Curry Leaves : 10 – 15 leaves
Coriander Leaves (Cilantro) : ¼ cup
Salt to taste :
Vegetable Oil : 2 tablespoons
- Roast the Toor dal, cumin seeds and black pepper till they are fragrant, and the dal turns golden brown. Grind to a fine powder.
- Heat 4 cups of water and add salt and tamarind paste.
Allow it to boil.
- Add the powder, curry leaves and coriander leaves. Add the chopped tomatoes. Cook for another 10 minutes.
- In a pan, heat about 2 tablespoons of oil. Add mustard.
After the mustard seeds pop, add the seasoning to the rasam.