Rasam

Serves
4
Prep Time
10 mins
Cook Time
15 mins

This spicy, tangy dish made with tur dal is one of our favourites. Originating from southern India, it has become so popular that many restaurants also serve their own variation of it.

Ingredients

  • ½ cup tur dal
  • 1 tsp cumin coriander seed powder
  • 1 tbsp red chilli powder
  • 1 lime-sized ball of tamarind soaked for 10 minutes
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • 2 sprigs curry leaves
  • ¼ tsp asafoetida
  • 1½ tbsp jaggery
  • Salt to taste

Method

  1. Wash and cook the dal with 2 cups of water in a pressure cooker for 4 whistles.
  2. Allow the pressure cooker to cool down till all the pressure has dissipated.
  3. Open the cooker and add the tamarind, jaggery, cumin-coriander powder, chilli powder and salt to it and bring it to a boil.
  4. Heat the oil in a tempering ladle and add the mustard seeds, fenugreek seeds, curry leaves and asafoetida. Once the mustard seeds have popped, add the tempering to the boiling rasam.
  5. Adjust the consistency by adding water if required or enjoy it as a thick soup or with hot rice.

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