Tomatoe Pepper Rasam

An appetising South Indian dal soup made in restaurant style preserving its southern authentic flavours.

Ingredients :-

• 12 Red ripe Tomatoes / Tamatar
• 4 Onions / Pyaaz
• 15 Garlic cloves / Lasan
• 1/2 cup Split pigeon peas / Toor dal
• 25 gm Tamarind / Imli
• 2 tbsp Oil
• 1/2 tsp Fenugreek seeds / Mathi Dana
• 1/2 tsp Coriander seeds / Dhaniya
• 1/2 tsp Cumin / Zeera
• 1/2 tsp Mustards / Rai
• 3-4 Dry red Chillies
• 10-12 Curry leaves
• A pinch Asafoetida / Hing
• 1/2 tsp Chilli paste
• 1 tsp Kashmiri Red Chilli powder
• Salt to taste
• 1 tsp Coriander powder / Dhaniya
• 1/2 tsp Pepper / Kali mirch
• 1/4 tsp Turmeric / Haldi
• 1 tsp Sugar
• 1 tbsp Chopped green Coriander / Dhaniya

Method:-

1. Take enough water to boil so that your Tomatoes get totally immersed in it.
2. After Water starts boiling add the Tomatoes and let them to boil for 5 minutes.Then put off the stove & keep the tomatoes in hot water for 10 minutes.
3. Now strain out the water,let the tomatoes come down to room temperature then peel of the skin very easily.
4. In a mixer grinder grind 2 Onions.Garlic cloves & peeled Tomatoes then keep aside.
5. Pressure cook Toor dal adding 2 cups of water for 5 minutes or till 4 whistles.
6. And then after pressure settles down strain out the dal water.
7. We also needTamarind juice for that soak tamarind in boiling hot water till it gets soft.Then squeeze and mash it adding required amount of water straining out the impurities.
8. .in a heavy bottom vessel heat Oil.In hot Oil add Fenugreek seeds,Coriander seeds,cumin,Mustard,Red chillies.Let these crackle for 30 seconds over low.
9. Next add curry leaves and immediately over it add 2 Onions chopped in big chunks,Asafoetida and Chilli paste.
10. Sauté till onions turn translucent.Now put heat to low add Kashmiri Red chilli powder,within few seconds add made tomato paste and Salt.
11. Keep on cooking the tomato till it starts boiling.After that add the made Dal water and 1 litre of plain water.
12. In spices we will add Coriander,Pepper & Turmeric powder .Add Sugar and 2 cups of made tamarind water.
13. After Rasam comes to a boil put on the lid and let it boil for 20-25 min over a low heat.
14. When ready sprinkle with green coriander.
15. Serve hot with rice,Idli,dosa or vada.

Tips :-

• When you see wrinkles over tomatoes this shows they are ready to be peeled.
• In Tomato rasam you can skip tamarind or decrease the required quantity.
• Instead of big chunks of Onion you can use Onion shallots.

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