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Rasam

Garlic Rasam

Literally the best soup/curry hybrid ever.
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Servings 4

Ingredients
  

For the Rasam Powder

  • 5 Dry Red Chillies
  • 2 Tbsp Toor Dal (Split Pigeon Peas)
  • 1/2 Tbsp Whole Black Pepper
  • 1/2 Tbsp Jeera (Whole Cumin)
  • 1 tsp Hing (Asafoetida)

For the Rasam

  • 4 Tomatoes chopped
  • 3 cups Water
  • 1 tsp Ghee
  • ½ tsp Mustard Seeds
  • 2 Sprigs Curry Leaves
  • 1 Tbsp Rasam Powder
  • ½ tsp Hing (Asafoetida)
  • ¼ tsp Turmeric
  • ½ tsp Salt
  • ¼ tsp Tamarind Paste
  • 3 Tbsp Cooked Toor Dal
  • 4 pods Garlic

Instructions
 

Rasam Powder:

  • Remove the stems from the dried red chillies and dry roast on medium heat in a cast iron pan* for 30 seconds.
  • Add the toor dal and black pepper.
  • Turn the heat up to high and roast while constantly sirring, for a minute and a half.
  • The mix should smell awesome by now and the toor dal would have turned slightly pink.
  • Turn the heat to low and continue to roast for 30 seconds.
  • Add the jeera and roast for another 30 seconds.
  • Turn the heat off and add the hing powder.
  • Let the mix cool before grindng to a fine powder.

Rasam:

  • Roughly chop the four tomatoes and blend along with 1/2 cup water
  • In a deep pan, add ghee and once hot, add the mustard and curry leaves.
  • Once the mustard has popped, add 1/2 cup of hot water to the pan. (This is done ot prevent the tomato mixture from splashing around!) Reduce the heat to low.
  • Strain the tomato mix into the pan.
  • Return the pulp to the blender and blend the pulp again with 1/2 cup water.
  • Strain the tomato mix into the pan.
  • Repeat the above step with 1/4 cup water and discard the remaining pulp.
  • Add the Rasam Powder, Asafoetida, Salt and Tamarind paste to the pan.
  • Leave the rasam on low heat while you mash the dal with 1/2 cup of water. You can do this with the back of a spoon, a blender or just your hands.
  • Strain the dal and add only the water to the rasam.
  • Repeat this process with 1/2 cup of water.
  • Crush the garlic with a mortar and pestle or the back of a knife. Roughly chop and add to the rasam.
  • Check the consistency** and add a little more water if desired. Adjust seasoning.
  • Turn the heat up and let the rasam boil for about 2-3 minutes

Notes

*A cast iron pan is a great addition to any kitchen. It conducts heat more evenly and also holds heat for longer. If you don't have one you can use a non stick, but you might have to roast your spices for a bit longer. About 30 seconds - 1 minute longer. Just go by your eyes and your nose! Add your jeera once the dal has changed colour to a dusky rose-brown and roast everything together until you can smell the jeera! 
**Add more water if you want a lighter rasam. I wouldn't go beyond 3/4th of a cup though. As always, taste, taste, taste and figure what's needed!