A steaming bowl of rasam feels soothing with every sip. This aromatic South Indian dish is a mixture of irresistible flavours. It is perfect companion to rice or can be had simply like soup. It is light on the stomach and can still be had as complete meal when accompanied by rice, idli or vada.
Tomatoes, the hero of this dish, are high in fibre and a great source of vitamins and potassium. They also contain antioxidant lycopene, folate and vitamin K. It is what makes the dish tangy and enjoyable.
The high in protein and fibre, Tata Sampann Toor Dal is another key ingredient in this recipe. This dal handpicked from the fields of Latur is unpolished and hence ensures that the integral nature and health benefits of the dal are maintained. Toor dal is one of the best sources of plant-based protein. It is rich in folate and iron. It has good amount of fiber, making it a good option for diabetics and for people having high cholesterol.
Every household has their own tomato rasam recipe customized to their taste preferences but this recipe is surely a universal favourite. This recipe will teach you step by step how to make tomato rasam the perfect way, with a balance of sweet, spicy and sour flavours.
- 3tbsp Tata Sampann Toor Dal
- 2 large tomatoes, finely chopped
- 2tbsp freshly chopped coriander leaves
- 1 ½ tbsp rasam powder
- 1tbsp tamarind pulp
- ½ tsp Tata Sampann turmeric powder
- ¾ tsp hing powder
- 7-8 black peppercorns
- 2tsp cumin seeds
- 1tbsp ghee
- ¼ tsp mustard seeds
- 8-10 curry leaves
- Steamed rice and papad to serve
- Salt to taste
- In a bowl, add the Tata Sampann unpolished organic toor dal and soak it in water for about 30 minutes. Then, boil it with the turmeric and hing powder.
- Meanwhile, in a pan add the tomatoes and coriander leaves. To it, add the rasam powder, salt and sufficient water. Mix it thoroughly and cover it with a lid and let it cook till the mixture comes to a boil.
- Add sufficient water to the cooked dal and add it to the pan. Cover it and cook till the tomatoes are cooked properly and the mixture boils.
- Now, add the tamarind pulp and cook on low heat.
- Meanwhile, in another non-stick pan dry roast the black peppercorns and cumin seeds. Transfer them into a small bowl and grind into a coarse powder. Add this powder to the rasam.
- In the same pan, heat the ghee, add mustard seeds, hing powder and curry leaves and wait for the seeds to pop. And then add the tadka to the rasam
- Close the rasam pan with a lid and let it cook for 1-2 minutes.
Your tangy rasam is ready to accompany your idlis, dosas or rice. Chockfull of several health benefits, hot rasam can help you boost your immunity against common cold and cough.
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