Tomato Dal Soup
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 cups
Water1.5 tbsps
Ghee1.5 tsps
Black Mustard Seed1 tsp
Ground Coriander1 tsp
Tamarind Concentrate3 tsp
Turmeric1 tsp
Ground CuminDirections:
1
Wash dal in several changes of water until water runs clear and drain well in a sieve
2
Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching
3
Heat ghee in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop
4
Add 1 1/2 cups water and remaining ingredients (but not dal paste)
5
Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6 to 8 minutes
6
Add dal paste and remaining cup water, stirring to incorporate
7
Bring rasam to a boil, stirring occasionally, and season with salt
8
Wash dal in several changes of water until water runs clear and drain well in a sieve
9
Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching
10
Heat ghee in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop
11
Add 1 1/2 cups water and remaining ingredients (but not dal paste)
12
Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6 to 8 minutes
13
Add dal paste and remaining cup water, stirring to incorporate
14
Bring rasam to a boil, stirring occasionally, and season with salt