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Tomato Rasam


Tomatoes, chopped fine

4 large

Red gram dal

3 tbsp.

Green chilies, slit sideways

3 nos.

Ginger chopped fine

1" piece

Turmeric powder

1/2 tsp.


2 1/2 cups


To taste

For Tempering :


Mustard seeds

1 tsp.

Cumin seeds

1 tsp.

Asafoetida powder

1/2 tsp.

Chili halved

1 no.

Curry leaves

A few

Pepper powder

1 tsp.


2 tsp.



1. Pressure cook the red gram dal and set aside.

2. Heat 2 teaspoons ghee and add all the ingredients for tempering. When the mustard seeds splutter, add the green chilies, ginger and tomatoes.

3. Add 1 cup water, salt and turmeric powder. Allow to simmer for five minutes.

4. Add the cooked dal and the remaining 1 cups water and bring to the boil.

5. Garnish with chopped coriander leaves.

6. Serve hot.