Rasam

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.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 166
• Protein: 5 g
• Carbs: 15 g
• Fat: 9 g

Ingredients

• 50 g toor dal ( rinsed )
• 1 L Mineral water
• 2 piece Round tomato ( whole )
• 1 tbsp tamarind paste
• 4 piece Garlic ( peeled cloves )
• 1 tsp Black peppercorns
• 1 tsp Whole cumin seeds
• 1 tsp Turmeric powder
• 1 pinch asafoetida
• 1 tsp mustard seeds
• 10 piece curry leaves ( fresh )
• 2 tbsp Peanut oil
• 1 tsp Gray sea salt
• 1 tbsp Fresh cilantro ( chopped )

Instructions

1. Cooking the lentils

   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. Preparing the tangy base

   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. Quick spice paste

   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. The tempering (Tadka)

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat gently covered without reaching a boil.