Ingredients
The following ingredients have 4 Servings
- ½ – 1 tbsp Toor Dal ground to fine powder
- 2 tsp Oil
- ½ tsp Cumin ~ Jeera
- ½ tsp Mustard Seeds
- 4 Curry Leaves
- 1 ½ tsp Ginger Garlic Paste
- Pinch of Turmeric
- 1 can (5.5 oz. or 163 ml) V8 Vegetable Juice 3 cups Water
- ⅛ tsp Black Pepper Powder (adjust to taste)
- ½ tbsp Salt (adjust to taste)
- ½ tbsp Tamarind Paste (check note)
- 2 tsp MTR Madras Rasam Powder (use any brand you like. This is the only brand I tried so far)
- 1 medium sized Vine Tomato diced
- Cilantro for garnish
Instruction
- Grind toor dal to fine powder. I grind dal to fine powder and add it to rasam instead of cooking the dal and then adding it to rasam. This saves some time and this is a tip I picked up from my mother-in-law.
- Heat oil in a 2 quart/liter sauce pan and temper it with mustard seeds, cumin seeds and curry leaves.
- Then add ginger garlic paste and sauté until raw smell of ginger is gone.
- Add turmeric powder, toor dal powder and roast the powders for a minute or two until the toor dal is lightly roasted in the oil.
- Add V8 juice, salt, pepper powder (can add pepper after tasting the rasam), rasam powder, tamarind paste and mix well. Add water, tomatoes, cover the pan and bring to a boil.
- Once rasam comes to a boil, taste rasam and adjust salt, pepper and tamarind paste to taste.
- Partly cover the pan and continue boiling for another 3-5 minutes until tomatoes are soft.
- Add cilantro, turn of the heat and cover the pan completely. Let it sit for another 5-10 minutes and serve hot with rice.
- This soup a little light and mild, and can be served as soup as well.
