Rasam is a traditional South Indian soup using ingredients like tomatoes, cumin, mustard seeds, and dal. This rasam recipe will produce a bold, flavorful soup that’s perfect for cool, rainy days.
It’s hot and peppery qualities make this recipe quite healing if you’re suffering from congestion or looking to clear out your sinuses. While a rasam recipe can be made a few different ways, we like this simple and tasty version garnished with fresh parsley.
Cook time: 20
Prep time: 10
- 1 cup toor dal cooked in 3 to 4 cups of water, split pigeon peas
- 1/4 tsp peppercorns
- 2 tomatoes finely chopped
- 1 tbsp coriander powder
- 1 tsp cumin powder
- A handful of chopped coriander or parsley leaves
- 1 tsp of mustard seeds
- Pinch of asafoetida
- Few curry leaves
- After cooking the dal, remove the cooked dal without removing any of the cooking liquid from the pot; you will be working with the liquid - not the dal. Reserve the cooked dal for another use, such as a traditional Indian 'dal' or any other curry.
- To the cooking liquid in the pot, add the peppercorns, tomatoes, coriander powder, and cumin powder. Cook for 4-5 minutes over medium heat.
- Meanwhile, in a separate pan, dry-roast mustard seeds until they pop. Add asafoetida and curry leaves, and mix well. Add this mixture to the rasam liquid (the liquid in the pot).
- Continue cooking the soup for about 15 more minutes, until the soup is flavorful but still thin in consistency. Sprinkle a pinch of salt and pepper, as desired.
- Garnish with coriander leaves or parsley, and serve hot.
Recipe adapted from theyogainstitute.org
Updated by Beeta Hashempour on 5/19/2018