Karnataka-Style Rasam (Tamarind and Tomato Soup)
Ingredients
- ¼ cup toovar dhal (toovar/toor/togari dal)
- 4 large (16 oz can) tomatoes OR 2 tbsp tamarind (concentrate extract) paste
- ¼ tsp salt or less to taste
- ½ tsp chilli powder
- ½ tsp turmeric powder
- ½ tsp asafoetida (hing) powder
- 1 tbsp grated coconut
- ½ tsp coriander powder
- 3 tbsp oil
- ½ tsp mustard seed
- ½ tsp cumin seed (jerra/jeerige, optional)
- 4 sprigs curry leaves, washed
- 1 bunch coriander leaves, chopped
Method
- Pressure cook the dhal with sufficient water.
- If using tomatoes, parboil first to remove skin, then chop roughly.
- To the cooked dhal, add salt, chilli powder, turmeric powder, and tomatoes or tamarind extract.
- Simmer for 3–4 minutes.
- Add the asafoetida, grated coconut, and ground coriander.
- Add any other spice as required.
- Simmer for a few minutes to cook the coconut properly.
- In a separate frying pan, heat the oil over medium heat.
- Add the mustard seed and cumin seed.
- When the mustard seeds pop, remove from the heat and add to the soup along with the curry leaves.
- Garnish with coriander leaves.