Description

Ingredients

• 🍅 Ripe tomatoes, chopped: 300 g (2 cups / 10.6 oz) Original: 🍅 Ripe tomatoes, chopped: 300 g (2 cups / 10.6 oz)
• 🟤 Tamarind paste: 10 g (2 tsp / 0.35 oz) or 30 ml (2 tbsp / 1 fl oz) tamarind water Original: 🟤 Tamarind paste: 10 g (2 tsp / 0.35 oz) or 30 ml (2 tbsp / 1 fl oz) tamarind water
• 🌕 Turmeric powder: ¼ tsp (0.8 g) Original: 🌕 Turmeric powder: ¼ tsp (0.8 g)
• 🌿 Rasam powder* or spice mix: 2 tsp (6 g / 0.21 oz) Original: 🌿 Rasam powder* or spice mix: 2 tsp (6 g / 0.21 oz)
• 🧂 Salt: to taste (≈5 g / ¾ tsp) Original: 🧂 Salt: to taste (≈5 g / ¾ tsp)
• 💧 Water: 900 ml (3¾ cups / 30 fl oz) Original: 💧 Water: 900 ml (3¾ cups / 30 fl oz)
• 🌱 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz) Original: 🌱 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz)
• Optional body (classic)
• 🟡 Toor dal (split pigeon peas), rinsed: 60–80 g (½ cup / 2.1–2.8 oz) Original: 🟡 Toor dal (split pigeon peas), rinsed: 60–80 g (½ cup / 2.1–2.8 oz)
• Tadka (tempering)
• 🛢 Oil or ghee: 1½ tbsp (22 ml / 0.75 fl oz) dairy Original: 🛢 Oil or ghee: 1½ tbsp (22 ml / 0.75 fl oz)
• 🌰 Mustard seeds: ½ tsp (2 g) Original: 🌰 Mustard seeds: ½ tsp (2 g)
• 🌱 Cumin seeds: ½ tsp (2 g) Original: 🌱 Cumin seeds: ½ tsp (2 g)
• 🌶 Dried red chili: 1–2 Original: 🌶 Dried red chili: 1–2
• 🍃 Fresh curry leaves: 8–10 Original: 🍃 Fresh curry leaves: 8–10
• 🧄 Sliced garlic (optional): 1 clove Original: 🧄 Sliced garlic (optional): 1 clove
• 🟤 Asafoetida (hing): 1 pinch Original: 🟤 Asafoetida (hing): 1 pinch
• *If you don’t have rasam powder, use: ¾ tsp ground black pepper + ¾ tsp ground cumin + ½ tsp ground coriander. Original: *If you don’t have rasam powder, use: ¾ tsp ground black pepper + ¾ tsp ground cumin + ½ tsp ground coriander.

Preparation

• (Optional dal) Cook toor dal in 300 ml (1¼ cups) water until soft (pressure cooker 6–8 min or simmer 25 min); mash and set aside.
• In a pot combine tomatoes, tamarind, turmeric, rasam powder, salt, and water. Simmer 8–10 min until tomatoes soften and flavors meld.
• Stir in mashed dal (if using) and bring just to a gentle foam—do not boil hard.
• Tadka: Heat oil/ghee; add mustard (let it crackle), then cumin, dried chili, curry leaves, garlic, hing—sizzle 20–30 s fragrant.
• Pour tadka over the rasam, add cilantro, taste salt/sour/pepper, and serve hot (sip as soup or ladle over rice).

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