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Ingredientes
- Tomatoes: 2-3 (I used a bowl of cherry tomatoes)
- Lentils: 1/4cup, boiled and mashed
- Onion: 1/2
- Salt, Pepper: 1 tsp or to taste
- Tamarind paste/pulp: 1 tsp
- Mustard seeds: 1/2 tsp
- Curry leaves: few
- Roasted cumin powder: 1 tsp
- Roasted coriander powder: 1 tsp
- Roasted peppercorn powder: 1/2 tsp
- Water: 2 cups
- Fresh Cilantro
Direcciones
- Roast the tomatoes, chopped onion and cilantro (lightly brushed with olive oil) in an oven proof dish for 20 minutes at 350 C.
- Let it cool for a while and give it a quick churn with hand blender to make puree.
- Roasted Tomatoes develop a unique Flavor that makes this Rasam very appetizingHeat this puree in a pan and add mashed lentils, water, salt, tamarind paste to taste.
- (I like to add fresh Tamarind pulp that can be made by soaking tamarind in warm water for 30-45 mins.)
- Let the mix simmer for 5 - 6 minutes.
- In another pan, heat few drops of oil and make a tempering of mustard seeds, curry leaves and freshly chopped cilantro. Mix this tempering in the tomato puree.
- Season with freshly roasted cumin, coriander and peppercorn powder to taste to make this tangy Rasam.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 2 servings | |
| Calories 117 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.44g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 466mg | 13% |
| Total Carbs 21.72g | 6% |
| Dietary Fiber 9.0g | 30% |
| Sugars 4.37g | 3% |
| Protein 7.35g | 12% |
