Rasam
Ingredients
- 50 gtoor dal (rinsed)
- 1 LMineral water
- 2 pcRound tomato (whole)
- 1 tbsptamarind paste
- 4 pcGarlic (peeled cloves)
- 1 tspBlack peppercorns
- 1 tspWhole cumin seeds
- 1 tspTurmeric powder
- 1 pinchasafoetida
- 1 tspmustard seeds
- 10 pccurry leaves (fresh)
- 2 tbspPeanut oil
- 1 tspGray sea salt
- 1 tbspFresh cilantro (chopped)
Method
A piping hot, clear broth that tingles the tongue with black pepper and tangy tamarind. The steam carries the sharp aroma of roasted garlic and fried curry leaves.
- 1
Rinse the toor dal until water runs clear. Cook in mineral water with a pinch of turmeric until they mash easily between fingers. Strain to keep only the cloudy cooking water.
- 2
Crush the tomatoes by hand into the lentil water. Add tamarind paste and salt. Bring to a simmer. The tomatoes should soften and the mixture should reduce slightly.
- 3
In a mortar, coarsely crush garlic, black peppercorns, and cumin seeds. Aim for a crushed texture, not a fine powder, to maintain texture on the palate.
- 4
Heat oil in a small pan. Toss in mustard seeds: when they pop like popcorn, add asafoetida, curry leaves, and the spice paste. Garlic should turn golden without turning black.
- 5
Immediately pour the hot tempering into the broth. Cover instantly to trap the aromas. Turn off the heat and garnish with fresh coriander just before serving.
Frequently asked questions
How do you get this dish right?
- Never boil Rasam vigorously after adding the tempering, or you'll lose the delicate essential oils.
- If the broth is too acidic, balance it with a tiny pinch of brown sugar or jaggery.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently covered without reaching a boil.
