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Tomato Rasam

Tomato rasam is a traditional South Indian dish. During the British rule in India, rasam was adopted into British cuisine and evolved into Mulligatawny (the literal translation is "pepper water") soup which is a popular soup even today in England.
Ingredients
  Toor dal 1⁄3 Cup (5.33 tbs)
  Water 5 Cup (80 tbs)
  Turmeric 1 Pinch
  Salt 2 1⁄4 Teaspoon
  Tamarind concentrate 2 1⁄2 Teaspoon
  Canned diced tomatoes 1 Cup (16 tbs)
  Sambhar masala 2 1⁄2 Teaspoon
  Brown sugar 1 Teaspoon
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Curry leaves 5
  Vegetable oil/Canola oil 1 Teaspoon
  Black mustard seeds 1 Teaspoon
  Sambar powder 2 1⁄2 Teaspoon (Adjust To Taste)
Directions

1.Rinse and drain dal. Heat a large pot over medium heat and add dal, 1 cup of water, turmeric, and 1/4 teaspoon salt. Mix to combine and bring to a simmer. Reduce heat and cover pot. Cook until dal is tender (about 20 minutes).
2.When dal is tender, add remaining 4 cups water, remaining 2 teaspoons salt, tamarind concentrate, diced tomatoes, sambar powder, brown sugar, cilantro, and curry leaves. Mix to combine. Keep pot uncovered and at a low simmer
3.Heat a separate small pan over medium heat and add oil and mustard seeds. When mustard seeds pop, remove from heat and add to rasam.
4.Continue to simmer rasam uncovered until dal is completely soft, for about another 5-8 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Method: 
Stewed
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4
Subtitle: 
Tomato Rasam

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