Anti Inflammatory Turmeric & Tamarind Rasam
This South Indian broth is deeply aromatic, tangy from tamarind, and layered with spices that have been celebrated for their health-supporting properties for centuries. Turmeric runs through the entire pot — bloomed into the dal base and blended into the tomato mixture — while fresh ginger, black pepper, and garlic round out a lineup that reads like a masterclass in anti-inflammatory cooking. The toor dal simmers until it practically dissolves, lending the broth a subtle body without making it heavy, so each bowl stays light and easy to eat. A quick tempering of mustard seeds, cumin seeds, curry leaves, and dried chiles in coconut oil gets poured over the top at the end, sending up a crackle of fragrance that makes the whole kitchen smell incredible. Everything comes together in one pot plus a small skillet, and the recipe serves four without any complicated technique — just good timing and a blender. It's the kind of warming, nourishing soup you'll want on rotation all year, not just when you're feeling run down.
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Learn more →Ingredients
4 servings
For the dal base
- ½ cup toor dal (split pigeon peas), rinsed
- 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
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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