Vegan Tomato Rasam
Total time1 hr
Prep time15 min
Cook time35 min
4.9(5)
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Learn more →Ingredients
4 servings
For the dal base
- ¼ cup toor dal (split pigeon peas), rinsed
- 1 ½ cups water
- ¼ tsp ground turmeric
For the rasam
- 1 tbsp tamarind paste
- 2.500 cup water
- 3 medium ripe tomatoes (about 12 oz / 340g), roughly chopped
- 1 tsp rasam powder
- ½ tsp ground coriander
- ¼ tsp ground black pepper
- ¼ tsp ground cumin
- ¾ tsp salt, plus more to taste
For the tempering (tadka)
- 1 ½ tbsp coconut oil
- 1 tsp black mustard seeds
- ½ tsp cumin seeds
- 2 dried red chiles, broken in half
- ¼ tsp asafoetida (hing)
- 10 fresh curry leaves
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the toor dal, 1 1/2 cups water, and turmeric in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer, cover partially, and cook for 20–25 minutes, until the dal is completely soft and breaks apart easily when pressed between two fingers.
- 2
While the dal cooks, stir the tamarind paste into 1 cup warm water until fully dissolved. Set aside.
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