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  • 5 tbsp. of Yellow Lentils (Toor Dal) (picked-over split skinned pigeon lentils)
  • 1 pound of Plum Tomatoes (seeded and chopped)
  • 3 Green Chillies (Hari Mirch) (halved lengthwise)
  • 1 Whole Red Chilli (Lal Mirch) (halved lengthwise)
  • 2 tbsp. of Ginger (Adrak) (peeled and finely chopped)
  • 1 tsp. of Tamarind (Imli)
  • A few sprigs of Fresh Coriander/Cilantro Leaves (Hara Dhania)
  • 1 tsp. of Black Mustard Seeds
  • 1 tsp. Coriander Powder (Pisa Dhania)
  • tsp. of Cumin Powder (Pisa Zeera)
  • tsp. of Turmeric Powder (Pisi Haldi)
  • tsp. of Asafoetida Powder (Heeng Powder)
  • Salt (to taste)
  • 4 cups of Plain Water
  • 1 tbsp. of Clarified Butter or Cooking Oil

  1. Wash dal in several changes of water until water runs clear and drain well in a sieve. Cook dal at a bare simmer in 1 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
  2. Heat ghee in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop. Add 1 cups water and remaining ingredients (but not dal paste). Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6 to 8 minutes. Add dal paste and remaining cup water, stirring to incorporate. Bring rasam to a boil, stirring occasionally, and season with salt.

Note: Soup may be made 2 days ahead and chilled, covered. Add water to thin, if necessary, before reheating.

Serving Suggestions: Serve hot as a soup or with steaming hot plain rice and papads.
Yield: 6 Servings
Makes: 5 cups
Degree of Difficulty: Medium
Recipe Category: Soup
Recipe Ethnic Group: Pakistani
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