Rasams Recipes - Tomato Rasam

Ingredients

• 45 ml/3 tbsp red lentils

• 10 ml/2 tsp ghee

• 5 ml/1 tsp mustard seeds

• 5 ml/1 tsp cumin seeds

• 1 dried red chili, halved

• 5 ml/1 tsp ground black pepper

• 2.5 ml/1/2 tsp asafoetida

• 2-3 curry leaves

• 4 large tomatoes, finely chopped

• 3 green chilies, split lengthways

• 2.5 cm/1 in ginger root, finely chopped

• 600 ml/1 pt/2 1/2 cups water

• 2.5 ml/1/2 tsp ground turmeric

• salt

• 15 ml/1 tbsp chopped fresh coriander ( cilantro)

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Method:

1. Cook the lentils in water for about 1 hour until tender then drain and set aside. Heat the ghee and fry the mustard and cumin seeds, chili, pepper, asafetida and curry leaves until the mustard seeds start crackling.

2. Add the tomatoes, chilies and ginger. Add 250ml/8 fl oz/1 cup of water, the turmeric and salt, bring to the boil and simmer for 5 minutes.

3. Add the lentils and the remaining water, return to the boil and stir together well for a few minutes until hot. Serve hot, garnished with the coriander.