Low Sodium Turmeric & Tamarind Rasam

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

For the dal base

½ cup toor dal (split pigeon peas), rinsed
Laxmi Toor Dal Plain - 2 Lb (907 Gm)
Royal Toor Dal
Aiva Products Toor Dal (Pigeon Peas Split)Laxmi Toor Dal Royal Toor Dal Split Pigeon Peas 32 oz
See all
2 cups water
½ tsp ground turmeric, divided

For the rasam

3 medium ripe tomatoes (about 12 oz total), roughly chopped
1 tbsp tamarind paste
1 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1 tbsp fresh ginger, finely grated
3 garlic cloves, minced
2 cups water
¾ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the tempering

1 tbsp coconut oil
1 tsp black mustard seeds
½ tsp cumin seeds
10 fresh curry leaves
2 dried red chiles

For serving

¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Combine the toor dal, 2 cups water, and 1/4 tsp of the turmeric in a medium saucepan. Bring to a boil over high heat, then reduce to a steady simmer, cover partially, and cook for 25–30 minutes, until the dal is completely soft and breaks apart easily when pressed against the side of the pot.
2
While the dal cooks, combine the chopped tomatoes, tamarind paste, black pepper, ground cumin, ground coriander, ginger, garlic, the remaining 1/4 tsp turmeric, and 2 cups water in a blender. Blend until smooth.

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