Rasam

A light South Indian soup

  • 1+ dl [½ cup] yellow toor dal [linser lentilles]
  • 1 liter [4 cups] water
  • 1 can of tomatoes
  • about the same amount of broccoli, chopped
    Note: Other vegetables can be used as well, depending on what is available.
  • 5 cloves of garlic, finely chopped
  • 1 tablespoon tamarind pulp
  • bunch of fresh coriander leaves [cilantro]

    Spice mixture

  • 2 tsps. cumin seeds [spiskummin]
  • 1 tsp. crushed coriander seeds
  • ~½-1 tsp. crushed black pepper (Indian's like it spicy)
  • 14-18 curry leaves
  • ½ tsps. ground turmeric [gurkmeja curcuma]
  • 1 tsps. salt

    * Toor dal, ghee and curry leaves are available at Indian grocery stores; turmeric and tamarind at Chinese grocery stores as well.

    Rinse the toor dal under cold water to get rid of most of the starch [stärkelse amidon] (the with powder that is formed). Then heat and simmer the lentils in a casserole (you may need to remove some more of the starch when it starts to boil but you can leave some of it, it's hard to get rid of all). Cook for about 30 minutes until the lentils are soft. Then blend until smooth.

    Now add the vegetables, the can of tomatoes and the rest of the ingredients except the fresh coriander. Continue to simmer until tender. Adjust the amount of water as needed.

    Sprinkle with fresh coriander leaves.

    RafS 01.03.2022 English only Swedish only French only