Pecan Free Turmeric & Tamarind Rasam
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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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