Fragrant Hot & Sour Toor Dal Soup (Rasam)
South India has many regional varieties of rasam. This one comes from Bangalore. Serves four.
- ½ cup toor dal, soaked overnight
- 2 teaspoons chopped green chili
- 4 cups water
- 2 ripe tomatoes, diced
- 1 tablespoon chopped fresh coriander leaves
- 1 tablespoon rasam powder
- 1 teaspoon salt
- ¼ teaspoon sugar
- 2 tablespoons tamarind puree
- 1 tablespoon oil
- 1 teaspoon mustard seed
- 2 or 3 sprigs curry leaves
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida powder
- ¼ teaspoon turmeric
Boil the toor dal, water, and chopped green chilies in a heavy saucepan. Reduce the heat and simmer for 20 minutes or until the dal becomes soft.
Add the tomato, chopped fresh coriander, and rasam powder. Continue cooking the soup for another 7- 8 minutes, stirring occasionally. Stir in the salt, sugar, and tamarind. Continue cooking for another 7 - 8 minutes.
Heat the oil in a small pan. When it becomes very hot, add the mustard seeds and saute them until they crackle and turn grey. Brown the curry leaves and cumin seeds; then add the asafoetida and turmeric. Add this hot seasoning mixture to the simmering dal. Allow the flavours to mix and serve hot.
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