Ingredients with Measurements:
- 3 medium-sized tomatoes, chopped
- 1/2 cup toor dal (split pigeon peas)
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1/2 tsp asafoetida
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp tamarind paste
- 2-3 cups water
- Salt to taste
- 2 tbsp chopped coriander leaves
Special Equipment Needed: None
Step-by-Step Instructions:
1. Wash the toor dal and pressure cook it with 2 cups of water for 3-4 whistles or until soft.
2. In a pan, heat oil and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
3. Add asafoetida, turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add tamarind paste and 1 cup of water. Let it boil for 5-7 minutes.
6. Add cooked toor dal and mix well. Add salt to taste.
7. Add 1-2 cups of water to adjust the consistency of the rasam. Let it boil for 5-7 minutes.
8. Garnish with chopped coriander leaves.
20-25 minutes
Temperature: Medium heat
Serving size: 4-5 servings
Nutritional information:
- Calories: 120
- Fat: 3g
- Carbohydrates: 18g
- Protein: 6g
Substitutions for ingredients:
- Toor dal can be substituted with moong dal or chana dal.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add garlic and ginger for extra flavor.
- Add chopped onions for a different texture.
- Add curry leaves for a South Indian touch.
Tips and Tricks:
- Adjust the consistency of the rasam by adding more or less water.
- Adjust the spice level according to your taste.
- Let the rasam boil for a few minutes after adding the toor dal to enhance the flavor.
Storage Instructions:
- Store the leftover rasam in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat the rasam in a pan over medium heat until heated through.
Presentation Ideas:
- Serve the rasam in a bowl with a sprinkle of chopped coriander leaves on top.
Garnishes:
- Chopped coriander leaves
Pairings:
- Serve with steamed rice or as a soup.
Suggested Side Dishes:
- Papadum
- Pickles
Troubleshooting Advice:
- If the rasam is too sour, add a pinch of sugar to balance the flavors.
- If the rasam is too thick, add more water to adjust the consistency.
Food Safety Advice:
- Make sure to wash the toor dal and tomatoes thoroughly before using them.
Food History:
- Rasam is a popular South Indian soup made with tamarind, tomatoes, and spices.
Flavor Profiles:
- Tangy, spicy, and flavorful.
Serving Suggestions:
- Serve hot as a soup or with steamed rice.
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Region: Indian