Tomato Dal Rasam

Festivities begin from the middle of August with Rakhsabandhan being the first and then we have all the festivals from different parts of the country one after the other.  We just got done with Ganesh Chaturthi and now we have Onam.  Parvathy, one of my fellow blogger asked us if we would like to part of the Onam collective.  I said yes and didn’t know what will I be making.  I am a big fan of South Indian food and this was an awesome chance for me try something new.  I researched a little bit and decided to make Tomato Dal Rasam.

dsc_4688


What is Onam?  Onam is the biggest and the most important festival from the state of Kerala.  It is a harvest festival where King Mahabali is welcomed as they believe that his spirit visits Kerala at this time.  The festival lasts 10 days and on the 10th day (Thiruonam), a grand feast called Onasadya is prepared.

There are so many different dishes prepared at this time such as Avial, Sambhar, Idli, Medhu vada etc.  Tomato Dal Rasam is also one of the items prepared at the time of the Onam celebration.  So read a lot of different ways of making the rasam and then asked my neighbors who are from Hyderabad and of course my blogger friends who helped me.  It might not taste authentic but came out super yummy..  Do give it a try…

Happy Onam to all my readers celebrating!!!!

tomato-rasam

Ingredients:

  • 3 tbsp toor daal (arhar dal)
  • 1 medium to large tomato, cut
  • 4-5 cloves garlic
  • salt to taste
  • 1/4 tsp turmeric
  • 1/2 tsp red chili powder
  • 1 tbsp rasam powder (i used homemade)
  • 7-8 curry leaves
  • 2 whole dry red chilies
  • chopped cilantro
  • 1 tbsp olive oil
  • tamarind pulp
  • 1/2 tsp jaggery
  • 3/4 tsp mustard seeds
  • 3/4 tsp cumin seeds
  • 1/4 tsp asafetida powder
  • water

Directions:

Wash the daal and pressure cooker it with salt, turmeric and tomatoes until cooked.  You can also cook the tomatoes separately and then puree it.  I did it separately as I forgot to put my tomatoes.

In a blender I pureed the tomatoes along with some water.  Add the tomato puree which has been diluted to the boiled daal.  Bring it to a boil and turn the gas to medium heat.  Take 2-3 garlic cloves and smash it coarsely and add to the pot.

img_4524

Add tamarind pulp, jaggery, additional salt if needed and let it cook until the raw smell of the tomatoes has vanished.  Add water to it if needed as the consistency of rasam should be thin.

After letting it cook for a 10-15 mins, double check the consistency and the tomatoes should have been cooked by now.  The rasam should be a little sour, if not add more tamarind pulp to it and also add rasam powder at this time.

To temper, heat the olive oil in a frying pan, add asafetida, cumin and mustard seeds. Let it splutter, and add 2 cloves of chopped garlic, curry leaves and red chili peppers.  Sauté for a couple of minutes.  Add the temper to the tomato and dal liquid.

img_4523

Garnish with cilantro.  Serve hot with white rice or drink it as a soup.

dsc_4692Hope you all enjoy this recipe.

Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!

Tomato Dal Rasam
 
Prep time
Cook time
Total time
 
Enjoy the delicious Tomato Dal Rasam for Onam this festive season along with other specialties with your family and friends.
Author:
Recipe type: Veg
Cuisine: Indian
Serves: 4
Ingredients
  • 3 tbsp toor daal (arhar dal)
  • 1 medium to large tomato, cut
  • 4-5 cloves garlic
  • salt to taste
  • ¼ tsp turmeric
  • ½ tsp red chili powder
  • 1 tbsp rasam powder (i used homemade)
  • 7-8 curry leaves
  • 2 whole dry red chilies
  • chopped cilantro
  • 1 tbsp olive oil
  • tamarind pulp
  • ½ tsp jaggery
  • ¾ tsp mustard seeds
  • ¾ tsp cumin seeds
  • ¼ tsp asafetida powder
  • water
Instructions
  1. Wash the daal and pressure cooker it with salt, turmeric and tomatoes until cooked. You can also cook the tomatoes separately and then puree it. I did it separately as I forgot to put my tomatoes.
  2. In a blender I pureed the tomatoes along with some water. Add the tomato puree which has been diluted to the boiled daal. Bring it to a boil and turn the gas to medium heat. Take 2-3 garlic cloves and smash it coarsely and add to the pot.
  3. Add tamarind pulp, jaggery, additional salt if needed and let it cook until the raw smell of the tomatoes has vanished. Add water to it if needed as the consistency of rasam should be thin.
  4. After letting it cook for a 10-15 mins, double check the consistency and the tomatoes should have been cooked by now. The rasam should be a little sour, if not add more tamarind pulp to it and also add rasam powder at this time.
  5. To temper, heat the olive oil in a frying pan, add asafetida, cumin and mustard seeds. Let it splutter, and add 2 cloves of chopped garlic, curry leaves and red chili peppers. Sauté for a couple of minutes. Add the temper to the tomato and dal liquid.
  6. Garnish with cilantro. Serve hot with white rice or drink it as a soup.

 

 

 

 

Comments

comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

%d bloggers like this: