Entree: India – Tamil Nadu – ரசம் ➤ Rasam (Spicy-tangy South Indian soup made with tamarind, tomatoes, spices, and lentil broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 10 min

Total 35 min

Ingredients

- 1 tbsp (15 ml) oil or ghee
- 1/2 tsp (2.5 ml) mustard seeds
- 1/2 tsp (2.5 ml) cumin seeds
- 1/2 tsp (2.5 ml) coarsely crushed black pepper
- 1/4 tsp (0.5 g) asafoetida (hing)
- 8–10 curry leaves
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 1 tbsp (15 ml) tamarind paste
- 3 cups (720 ml) water
- 1/2 cup (100 g) cooked toor dal, lightly mashed
- 1 tbsp (15 ml) rasam powder
- 1/4 tsp (1.25 ml) turmeric powder
- 1/2 tsp (2.5 ml) salt, or to taste
- 2 cloves garlic, crushed (optional)
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)

Instructions

1. Soak tamarind paste in 1/2 cup (120 ml) warm water for 10 minutes, then squeeze and strain to make tamarind water; set aside.
2. Heat oil or ghee in a saucepan over medium heat. Add mustard seeds and cumin seeds; when they sputter, add crushed pepper, asafoetida, curry leaves and crushed garlic; sauté 30 seconds.
3. Add chopped tomatoes and turmeric; cook until tomatoes soften and begin to break down, about 6–8 minutes.
4. Pour in tamarind water and remaining 2 1/2 cups (600 ml) water, then stir in rasam powder and salt. Bring to a gentle simmer for 8–10 minutes to let flavors meld.
5. Add the lightly mashed cooked toor dal and simmer 2–3 minutes more; adjust consistency with additional hot water if desired and check seasoning.
6. In a small pan, heat 1 tsp (5 ml) ghee, add a pinch of mustard seeds and a few curry leaves for a final tempering; pour over the rasam. Garnish with chopped cilantro and serve hot with rice or as a broth.