Tomato Rasam ( Eat Well Stay Well )

by Tarla Dalal

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Tomato rasam, a perfect, low-calorie recipe to enjoy the true flavours of home-made south indian cooking. Serve this protein- and vitamin-packed rasam as an accompaniment to plain steamed rice. Tomatoes are bountiful of vitamin a, folic acid that helps boost immunity. This recipe is low in calories, hence feel free to relish thisone anytime.

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Tomato Rasam ( Eat Well Stay Well ) recipe - How to make Tomato Rasam ( Eat Well Stay Well )

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

For The Rasam Masala
1 tsp masoor dal (split red lentil)
1/2 tsp chana dal (split Bengal gram)
1 tsp coriander (dhania) seeds
3 whole dry Kashmiri red chillies , broken into pieces
5 to 6 peppercorns (kalimirch)
1/8 tsp cumin seeds (jeera)
4 to 6 curry leaves (kadi patta)

Other Ingredients
2 tbsp toovar (arhar) dal
1/4 cup tomato pulp
3 tbsp roughly chopped tomatoes
1/4 cup tamarind water
a pinch turmeric powder (haldi)
salt to taste
2 tsp coconut oil or any other refined oil
1/4 tsp mustard seeds ( rai / sarson)
3 to 4 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)

For The Garnish
2 tbsp chopped coriander (dhania)

Method

For the rasam masala

Heat a small kadhai, add all the ingredients and dry roast on a slow flame for 5 to 7 minutes or till the flavour releases, while stirring continuously. Keep aside.
When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed

Combine the toovar dal with 1 cup of water and pressure cook for 3 to 4 whistles.
Allow the steam to escape before opening the lid. Whisk it thoroughly and bring to boil.
Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 5 to 7 minutes, while stirring continuously.
Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes.
For the tempering, heat the oil in a small pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and asafoetida and sauté for a second.
Pour the tempering over the boiling rasam and mix well. Serve hot garnished with the coriander.