RCI-VG.004.1100.001
Rassam
Spicy lentil broth
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- toor dal1 cuppicked, cleaned and washed
- 1 tsp
- 2 tsp
- 3 cups
- of garlic2 clovesvery finely minced
- 1 tbsp
- 1 tsp
- ¼ tsp
- 1 tsp
- 2 tsp
- green chilies4 unitchopped into large chunks
- 5½ cups
Method
1
Bring 5½ cups of water to a boil in a large pot over medium-high heat.
5 minutes
2
Add the cleaned and washed toor dal to the boiling water, along with turmeric powder, and stir well to combine.
1 minutes
3
Reduce heat to medium and simmer the dal for 15-20 minutes until the dal is completely cooked and soft, stirring occasionally.
18 minutes
4
Mash the cooked dal thoroughly in the pot using the back of a spoon to achieve a consistent texture.
2 minutes
5
Add the chopped ripe tomatoes, tamarind pulp, minced garlic, coriander powder, cumin powder, asafoetida, and freshly ground black pepper to the dal mixture.
1 minutes
6
Stir all ingredients together until well incorporated and bring the mixture to a gentle simmer.
2 minutes
7
Simmer for 8-10 minutes, stirring occasionally, to allow the flavors to meld and the rassam to develop its characteristic tang and spice.
9 minutes
8
Add the red pepper powder and stir thoroughly to distribute the heat evenly throughout the soup.
1 minutes
9
Add the chopped green chilies and simmer for 2-3 minutes to slightly soften them while retaining their texture.
3 minutes
10
Taste and adjust the salt, spice level, and tamarind tanginess as needed, then serve hot in bowls.