| Prep Time | 5-10 mins |
| Cook Time | 10 mins |
| Servings |
people
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Ingredients
Main
- 4 medium juicy tomatoes Can use cherry tomatoes, increase the number to about 10-12
- 1 tbsp 1 tsp each of pepper and jeera Substitute with rasam powder if preferred
- 1/2 tsp Asafoetida/hing
- 1 tsp Salt
- 1/4 cup Chopped cilantro
- 1/4 tsp Turmeric powder
- 1/4 cup Cooked mashed toor dhal (yellow split peas) See recipe for how to cook toor dhal under "Basics"
Seasoning
- 1 Tbsp Oil or ghee Ghee is preferred. For vegan, use light tasting olive oil, or avocado or any vegetable oil
- 1/2 tsp Cumin seeds
- 1/2 tsp Asafoetida/hing
- 1/4 tsp crushed or whole black pepper
Ingredients
Main
Seasoning
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Instructions
- Cook whole tomatoes in hot water until the the skin breaks, a few minutes. Peel the skin with a fork/knife and discard.
- Mash the tomatoes or chop roughly. Crush jeera (cumin seeds) and pepper coarsely
- Add the tomato juice, salt, hing, turmeric powder, curry leaves, and crushed jeera and pepper to the pan and boil for about 5-8 minutes
- Add some water to the cooked lentil (toor dhal) and dilute it to pouring consistency
- Boil for a few minutes, until the rasam is frothy; take the rasam off the heat and add chopped cilantro
- Heat oil/ghee in a small pan; When hot enough but not smoking hot, add the cumin seeds, black pepper and hing and turn the heat off; pour over the rasam.
- Enjoy with rice, best accompanied by beans curry flavored with coconut!
Recipe Notes
This is a legacy, traditional recipe from Samaithu Par by Meenakshi Ammal. I have followed her recipe exactly, except one step. She adds lemon juice at the end, which I skipped.
This is a simple recipe where you don't need tamarind or even prepapred rasam powder, and can be ready in a few minutes. Fresh tomatoes are recommended, although canned whole peeled tomatoes can be used in a pinch.
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