Tomato Rasam

Day 5 of Tomato Week- Over the hump and on to the straight away, today we're doing a soup course! Rasam is a traditional South Indian light, tangy soup, usually served with rice. I usually include it when putting together our festival menu, but it is a quick tasty soup that's on our regular dinner rotation. This tangy Tomato Rasam is a delicious & fast soup dish, enjoyed on it's own or served with piping hot rice.

Here is my recipe:

Tomato Rasam By Cooking for Kishore

This tangy Tomato Rasam is a delicious & fast soup dish, enjoyed on it's own or served with piping hot rice.

Ingredients

• 1.5 Tbsp Toor Dal
• 2 Cups Water
• 2 Large Tomatoes, chopped
• 1 Green Chili, chopped
• 1 tsp Garlic Ginger Paste
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/2 tsp Black Pepper, ground
• 1/4 tsp Asafetida Powder
• 1/2 tsp Ground Turmeric
• 1/2 tsp Rasam Powder Mix
• 1 tsp Ghee
• Bunch of Cilantro, chopped
• Salt to Taste

Instructions

1. Clean Toor Dal, add to 1 cup of Boiling water and cook until tender, about 20-30 minutes.
2. Chop Tomatoes, cilantro and green chili. Add the Tomatoes, water, chili, half the cilantro, turmeric, rasam powder and garlic ginger paste to the cooked dal. Cook for another 10 minutes till tomato is fork tender and fragrant. Lower the heat.
3. Heat 1 tsp Ghee and add mustard seeds, cumin, black pepper, and asafetida. When the mustard seeds start to sputter and pop, pour into the rasam and stir.
4. Serve hot with rice and Enjoy!

Yield: Serves 4
Prep Time: 5 mins.

Cook time: 40 mins.
Total time: 45 mins.
Tags: tomato rasam recipes, tomato rasam, Indian Cooking, rasam dishes, south indian recipes, telugu recipes ugadi, ugadi dishes, vegan, Vegetarian

Nutrition

Calories: 39 per serving