Tomato Rasam

A light, tangy tomato rasam made with cooked toor dal, tamarind, pepper, cumin and a simple mustard tempering—comforting, aromatic and served hot with steamed rice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Rinse: Put the toor dal in a bowl. Wash it 3–4 times with water until the water is mostly clear.

Step 2

2. Add to cooker: Put the washed dal into a pressure cooker. Add water, turmeric and optional salt.

Step 3

3. Pressure cook: Close the cooker securely. If starting from a cold cooker, you can use high heat to build pressure. Once the first whistle comes, reduce to medium heat and cook for 3 more whistles.

Step 4

4. Release pressure safely: Switch off the gas and allow the pressure to release naturally. Do not force the cooker open.

Step 5

5. Mash: Open only after the pressure has completely released. Mash the dal thoroughly until smooth and creamy. Measure cooked dal for the rasam.

Step 6

Tip: If the dal is very thick, loosen it with a little warm water before adding it to the rasam.

Step 7

1. Prepare the tomatoes: Wash the tomatoes. Cut each tomato into quarters, then cut each quarter into 3–4 medium chunks. Do not remove the seeds.

Step 8

2. Start the tomato base: Put the chopped tomatoes, slit green chillies, turmeric, crushed black pepper, cumin and salt into a large pot. Add water.

Step 9

3. Cook the tomatoes: Bring the pot to a boil over medium-high heat. Once it boils, reduce to medium-low and simmer for about 10–12 minutes, until the tomatoes are soft and can easily be pressed with a ladle. A brief vigorous boil at the beginning is fine.

Step 10

4. Mash: Gently press some of the softened tomatoes with the back of a ladle. You do not need to make the mixture completely smooth.

Step 11

5. Add tamarind: add tamarind paste. Stir it into the pot thoroughly. Taste later and add another 1/4–1/2 tsp (for serves 4) if more tanginess is needed.

Step 12

6. Add the cooked dal: Add 3/4 cup (about 150 g) mashed cooked toor dal. Add the remaining water gradually until the rasam is thin and flowing. For this recipe, the final amount of water will usually be around 1.5–2 litres total, depending on your preferred consistency.

Step 13

7. Balance the flavour: Add 1/4 tsp jaggery and adjust salt. The rasam should taste tangy, peppery, savoury and aromatic — not sweet.

Step 14

8. Heat gently: Bring the rasam just to a gentle simmer. Avoid a long, aggressive boil after adding tamarind and dal. Taste and adjust salt, tamarind or water as needed.

Step 15

9. Make the tempering: Heat oil in a small pan over medium heat. Add mustard seeds. When they crackle, add dried red chilli and a few curry leaves. Switch off the heat.

Step 16

10. Finish: Pour the hot tempering into the rasam. Add hing and chopped fresh coriander. Stir gently.

Step 17

11. Rest briefly: Let the rasam sit for 2–3 minutes before serving. Taste once more and make the final adjustment if necessary.

Step 18

Serving: Serve hot with steamed white rice, or serve it separately in a bowl or steel tumbler as a light soup. If there are large tomato pieces, they can be left in and eaten with the rice, gently mashed on the plate, or removed with a ladle if preferred.

Step 19

If Too watery: Add 2–3 tbsp more cooked, mashed dal and simmer gently for 1–2 minutes. Remember that rasam is naturally thin; it should not become as thick as sambar.

Step 20

If Too sour: Add a little water and a tiny pinch of jaggery. Taste before adding more.

Step 21

If Too bland: Check salt first. Then add a small amount of freshly crushed pepper or a little more tamarind paste if needed.

Step 22

If Too thick: Add hot water gradually and adjust salt.

Step 23

Too spicy: Add a little more water and cooked dal, then rebalance the salt and tang.