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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This spicy vegetarian soup is redolent of Indian flavours and aromas. My friends always beg me to make it. Ingredients:
toor daal - 1/4 cup |
tamarind - 1 small |
tomatoes - 3 |
green chile - 2 (broken into 4 pieces) |
rasam powder or sambar powder - 11/2 tsp. |
asafetida - 1/2 tsp. |
oil - 2 tsp. |
mustard seeds - 1 tsp. |
cilantro leaves - 2 tbsp. |
* curry leaves - 1 sprig |
Directions:
1. Boil the dal for 10 minutes. Remove from the pot and mash nicely. Add 2 cups of water to it. Chop the tomatoes into small pieces (You can also grind them. Prepare tamarind water by soaking the tamarind in 2 cups of water and squeezing with hand.
2. In a saucepan add the tomatoes, green chilies, tamarind water, asafetida, salt and the rasam/sambar powder. Heat the contents of the pan thoroughly till it boils nicely. The raw smell of tamarind and the sambar powder should disappear. Add the daal water to the pan. Continue heating on low heat till you see small bubbles forming on the top.
3. Switch of the heat. Do not let the rasam boil after adding the daal water. Heat oil in frying pan and add mustard to it. Once it stops spluttering add the curry leaves to it. Add this to the rasam and garnish with cilantro leaves. Serve hot with steamed rice .
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