Tomato Paruppu Rasam (Tomato and Lentil Soup)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 cups
Ingredients
  • 1 medium roma tomato, or 5 cherry tomatoes, crushed
  • 1 cup boiled and mashed tuvar dal
  • 1 lemon size ball of tamarind, made into pulp
  • ½ cup chopped cilantro
  • 2 heaped tsp of rasam powder (I typically use store bought Madras rasam powder, MTR or 777, but you can also make your own.)
  • Ingredients for tempering:
  • 1 tsp ghee (clarified butter)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds or jeera
  • A pinch of asafetida
Instructions
  1. Add about 2 cups of water to the tamarind pulp.
  2. Put the tamarind juice, half of the cilantro, and the crushed tomatoes in a vessel, and place over fire
  3. Add the rasam powder to this tamarind-tomato mix and let it boil, till the smell of the rasam powder goes away.
  4. Now add the dal and about 1-1 ½ cups water. Add salt to taste. Let this boil for about 5 minutes. Add the remaining cilantro. Boil for another 1-2 minutes and turn off the stove.
  5. Heat the ghee in another small pan. Add the mustard seeds, jeera and asafetida. When the mustard seeds start spluttering, add the entire contents of the pan to the hot rasam. Cover the rasam with a lid to contain the aroma.
Recipe by at https://themindfulveggie.com/tomato-paruppu-rasam/