Ginger and Tamarind Rasam

Rasam is a kind of soup usually accompanied with sambhar. Just like sambhar, rasam has also a lot of different recipes. Rasam for vegetarians is like chicken soup for non vegetarians comfort food. Every region and every household in southern India have their own recipe for Rasam. Me being a Punjabi, have my own version. I like this recipe of rasam when my throat is itching or if I have a cold. It clears the nasal passage because of the pepper and ginger in it. You can enjoy a big bowl of rasam with just plain rice.

• Difficulty: Medium
• Category: Side Dish
• Cuisine: Indian
• Cooking Method: Stovetop

Ingredients

• 1/2 cup Toor dal
• 1 small Ball of tamarind (Soaked for about 20 minutes or use paste)
• 2 inches Ginger (Grated)
• 4 cloves Garlic (Chopped)
• 2 medium Tomatoes (Chopped)
• 1 Serrano pepper (chopped)
• 1 tsp Jaggery powder
• 1 pinch Hing
• 2 tsp Rasam powder
• 1 tsp Cumin seeds
• 1 tsp Black pepper corns
• 1/2 tsp Turmeric powder
• 11/2 tsp Salt
• Few Curry Leaves
• 1 tsp Mustard seeds
• 1 tbsp Ghee

Instructions

1. Soak the Tamarind ball in water for about 20 minutes.
2. Boil the dal adding salt and turmeric powder till it is soft. If you are using pressure cooker mix it with 2 cups of water and cook for two whistles. If using Instapot use 1.5 cups of water and pressure cook for 5 minutes.
3. Turn the heat on and let the tamarind juice cook on low heat.
4. Add jaggery, salt, hing and rasam powder to the tamarind paste.
5. After couple of minutes add grated ginger and chopped tomatoes.
6. After five minutes of simmering add the green chilies and the mashed boiled dal.
7. Dry roast the pepper corns and the cumin seeds. After roasting grind it and add it to the rasam.
8. Let it simmer for ten minutes or so.
9. In a small pan add ghee and mustard seeds. When the seeds splutter add the curry leaves and add this seasoning to the rasam.
10. Let it simmer till you are ready to eat with boiled rice.