Rasam - Food & Wine

Recipe Ingredients

1 cup	237ml	Thoor dhal - (yellow lentils)
8 1/4 cups	1955ml	Cold water
1/8 teaspoon	0.6ml	Turmeric
1 tablespoon	15ml	Tamarind pulp - (seedless)
1 cup	237ml	Hot water
2 tablespoons	30ml	Vegetable oil
1 teaspoon	5ml	Mustard seed
1 teaspoon	5ml	Cumin seed
1 teaspoon	5ml	Black peppercorns - coarsely cracked
1/4 teaspoon	1.3ml	Fenugreek seed
1 section		Fresh curry leaves - optional
2		Dried red chiles
1/4 teaspoon	1.3ml	Asafetida
1 cup	62g / 2.2oz	Chopped tomato
1/2 cup	31g / 1.1oz	Sliced onion
2 teaspoons	10ml	Salt

Recipe Instructions

In a medium saucepan, cover the dhal with 2 1/4 cups of the cold water and stir in the turmeric. Bring to a boil, then cover and simmer over low heat until the dhal is tender, about 30 minutes. Using a potato masher, puree the dhal, then transfer to a bowl.

Meanwhile, in a heatproof bowl, soak the tamarind pulp in the hot water until it is thoroughly dissolved, about 10 minutes. Strain the tamarind liquid through a coarse sieve and set aside. Discard the tamarind solids.

In a medium saucepan, heat the vegetable oil. Add the mustard seeds, cumin, peppercorns and fenugreek and cook over moderate heat until the mustard seeds start to pop. Stir in the curry leaves, dried chiles and asafetida. Add the dhal to the pan along with the tomato, onion, salt, tamarind liquid and the remaining 6 cups of cold water. Bring to a boil over high heat. Cover the saucepan and simmer the mixture over low heat for 30 minutes. Stir, then allow the solids to settle. Using a ladle, serve the hot broth in large bowls or mugs.

The pepper broth can be refrigerated for up to 1 day. Reheat before serving.

Source:
Food & Wine, February 1999

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