Mysore Tomato Rasam with Tamarind and Toor Dal
South Indian spiced tomato soup simmered with toor dal, tamarind, and rasam powder. Finished with a sizzling tempering of mustard seeds and curry leaves in ghee. Served hot as a soup course or ladled over rice, this tangy, aromatic dal-based broth is traditionally valued for its warming and medicinal properties.
Ingredients
- 1 tbsp toor dal, washedchana dal1:1legume
substitute if unavailable, slightly different flavor
- 1 tomato, quartered
- 1 tsp turmeric powder
- 1 tbsp rasam powder
- 1 tsp tamarind pastelime juice0.5:1acidFull guide →
- salt, to taste(optional)
- 1 tbsp shredded coconut
- 1 tsp jaggery, or sugar(optional)brown sugar1:1sweetenerFull guide →
- cilantro, chopped
- 1 tbsp ghee
- 1 tsp mustard seeds
- curry leaves
- 1 tsp asafoetida, pinch(optional)
Instructions
- 1
Wash toor dal and place in pressure cooker with quartered tomatoes, turmeric, and 1 cup water
- 2
Pressure cook for 4 to 5 whistles until soft
- 3
Cool, then remove tomato skins by hand
- 4
Mash dal and tomatoes with back of spoon or blender until smooth
- 5
Add coconut, rasam powder, tamarind paste, jaggery, and cilantro, then mix
- 6
Pour in 3 additional cups of water and bring to rapid boil
- 7
Reduce heat to medium and simmer for 5 to 6 minutes
- 8
In separate small pan, melt ghee and add mustard seeds
- 9
When seeds crackle, remove from heat and add curry leaves and asafoetida
- 10
Pour tempering into simmering rasam, mix well, and turn off heat
Tips
Removing tomato skins after pressure cooking yields smoother texture and cleaner flavor
Rapid boil before simmering helps develop depth in broth
Tempering must be added while rasam simmers to infuse flavors without burning spices
Good to Know
Refrigerate up to 3 days. Reheat gently on stovetop, adding water if broth has reduced.
Prepare dal and tomato base up to step 5 day prior. Temper and finish on serving day for best flavor.
Serve hot as appetizer or ladled over steamed rice with ghee. Traditionally consumed for respiratory health.
Common Mistakes
Do not skip removing tomato skins to avoid grainy texture and bitter flavor
Do not add tempering before simmering completes to avoid flat, burnt spice notes
Substitutions
substitute if unavailable, slightly different flavor