With the air turning nippy its time to try out new soups. Here is a traditional South Indian dish, rasam, which can double up as a warm soup. Its light, low-cal, tangy and rich in Vitamin C.
Serves – 4 Prep Time – 10 mins Cooking time – 30 mins
Tomato – 2 medium sized (diced)
Ginger – 1/2 inch (grated)
Green chilly – 2 (slit)
Lemon – 1 medium sized
Curry leaves – a sprig (finely chopped)
Coriander leaves – a few sprigs (finely chopped)
Mustard seeds – 1/2 tsp
Asafoetida powder ( Heeng ) – 1/2 tsp
Turmeric powder – 1/2 tsp
Split red gram ( Arhar / Tuvar dal ) – 1 tbsp
Oil – 1 tsp
Water – 3-4 cups
Salt to taste.
Wash and pressure cook the dal ( split red gram ) in about 1 cup of water.
While the dal is cooking, take 2 cups of water in a vessel. Add the diced tomatoes, slit green chillies, chopped curry leaves, asafeotida and turmeric.
Let this boil for a couple of minutes till the tomatoes soften.
Add the cooked dal and the water.
Add salt and adjust the volume of the rasam with some more water if required. Let this simmer till a frothy layer appears on the top.
In a wok add 1 tsp of oil and when it gets hot add the mustard seeds and when they splutter add to the rasam.
Add the juice of one lemon and the chopped coriander leaves just at the time of serving.
Taste and if required add some more lemon juice as per your taste.
Tip : Do not boil the rasam after adding dal just let it simmer. Never reheat the rasam after adding lemon juice as it may turn it bitter. The vitamin C in the lemon juice also gets oxidised on heating thereby losing its benificial properties.