Garlic Rasam
Published May 31, 2020
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon toor dal
- ½teaspoon whole black peppercorns
- ¼teaspoon whole cumin seeds
- ¼teaspoon whole coriander seeds
- 1tablespoon ghee
- 10garlic cloves, peeled and thickly sliced
- 1heaping tablespoon tamarind paste
- 1cup warm water
- ¼teaspoon ground turmeric
- Kosher salt, to taste
- 1teaspoon ghee
- 2dried red chiles, such as chiles de árbol
- ½teaspoon black mustard seeds
- 3 to 5fresh curry leaves (optional)
For the Rasam Base
For the Rasam Tempering
Nutritional analysis per serving (2 servings)
125 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 396 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the rasam base: Using a coffee or spice grinder, pulverize the dal, peppercorns, cumin and coriander, and set aside.
- Step 2
Heat the ghee in a medium saucepan over medium-low. Add the garlic, and gently fry until soft and cooked through, about 5 minutes.
- Step 3
In a bowl, whisk the tamarind paste to dissolve with 1 cup warm water, and pour through a strainer into the cooked garlic. Add the reserved spice mixture and 3 more cups water, and bring to a boil over medium. Add turmeric and salt, and simmer until the rasam foams, then turn off the heat. Taste, and adjust seasoning with salt, if needed.
- Step 4
Prepare the tempering: In a small pan, heat 1 teaspoon ghee over medium, and fry the chiles, mustard seeds and curry leaves (if using). When the mustard seeds pop, in about 30 seconds, scrape the entire seasoning mixture into the hot rasam, and stir well. Enjoy plain, or with rice.
Private Notes
Comments
Lentils, often referred to as pigeon peas. Toor dal is the dried, hulled and split version and is a bright yellow color. Its a staple in nearly all cuisines across India and is sold at all Indian grocery stores, often oiled with castor oil.
I have to say as a South Indian and a lover of rasam, it fills my heart with joy to see rasam recipes shared so broadly - I would also say that categorizing it as a soup does not do justice to the fact that the authentic way to also enjoy this would be with some good old steaming white rice as many of grew up eating with a spoonful of ghee for that added touch ! Hoping others can also do this to enjoy that different perspective,
Every item in this recipe (absent curry leaves) is a staple in my kitchen but for the toor dal. I have red, black, green and brown lentils, green split peas, and umpteen kinds of beans but wouldn't ya know...no pigeon peas / yellow lentil aka toor dal. Rats. Rather than run out for 1 tsp I'm going to try red lentil as substitute since I thinks a little thickening is what the toor dal provides. They will cook faster than the toor dal, I know, but seem the best option of what I have on hand.
I make jeera rasam which is a slight variation of this without garlic and use gram dal instead of toor dal. Tastes just as good!
result was overly oily and didn't resemble rasams i've enjoyed at restaurants, which typically have a piece of okra in the broth.
I made this strictly according to the recipe. It turned out OK and I can see how it would be a good thing to come home to on a cold day. But overall I found it a bit... uninteresting.
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