Tomato Rasam

I really want to learn how to cook Indian food authentically.  I discovered some very interesting Indian cooking blogs and here is one tomato soup you gotta try!  It is very, VERY spicy!

2 Tomatoes (boiled and peeled) these can be blended or just crushed
1 Red chilli without seeds (you can omit this if you want a less spicy heat)
4 cups filtered water + 1/3 cup dal (hulled and split chickpeas from Indian grocery stores)
1 stalk Curry leaves or 3-4 dried leaves (from Indian grocery stores)
1 – 3″ stalk fresh mint leaves
1 TB rasam powder mix (sold at Indian grocery stores)
2 cloves Garlic crushed and minced
1/2 tsp Sambhar powder mix (sold at Indian grocery stores)
8-10 Peppercorns crushed
1 small strip Tamarind or guava paste (approx 2 t)
2 tsp olive oil
1 TB lemon or lime juice
1/2 t salt
1 tsp turbino sugar (jaggery)
1 bay leaf
4 TB tomato paste

  • Leave the dal to soak in water overnight, or boil for a few minutes and let sit for a few hours.
  • Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool.
  • Peel away the broken skin of boiled tomatoes and mash them into a pulp and add to the boiled dal stock.
  • To the thick tomato pulp, add all of the spices, chilli, garlic, salt, tamarind, jaggery, oil, garlic, lemon juice and tomato paste.
  • Bring to a boil and simmer for 20 or 30 minutes.
  • Serve hot as a soup or with steaming hot plain rice and papads
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