Bowl of Tomato Rasam
(click to enlarge)

Tomato Rasam


India, South   -   Thakkali Rasam
Makes:
Effort:
Sched:
DoAhead:  		 7 cups
***
1-3/4 hrs
Yes		 In India, Rasams are a second course, drizzled over rice, eaten with the fingers, but see Serving. Most of the Prep time is for chopping tomatoes - a processor will give you a different texture.

2-1/4
3
1
1
1
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1
1
1
1/8
2
5
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1/2
1
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2
1
1-1/2
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3
#
T
c

in
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t
t
t
t


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t
t
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t
c
c
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T
Ripe Tomatoes (1)  
Toor Dal (2)
Water
Green Chili (3)
Ginger root
-- Tempering
Mustard seeds (4)
Cumin seeds
Pepper, black
Asafoetida (5)
Red Chili, dry (6)
Curry Leaves (7)
-- Powders
Turmeric
Salt
--------------
Ghee (8)
Water
Water (more)
-- Garnish
Cilantro Leaves
PREP   -   (1-1/2 hr - 30 min work)
  1. Chop TOMATOES fine, but nowhere near a purée.
  2. Wash TOOR DAL in several changes of water. Put in a sauce pan with 1 cup Water and bring to a boil uncovered, then cover tightly and simmer slowly for at least 1-1/2 hours. Stir several times during the last 30 minutes. Set aside.
  3. Chop GREEN CHILI fine. Slice GINGER very thin and chop fine. Mix.
  4. Mix together all Tempering items.
  5. Mix together all Powders items.
  6. Chop CILANTRO small for Garnish.
RUN   -   (25 min)
  1. In a sauce pan (3 qt is good), heat Ghee quite hot. Stir in Tempering mix. When mustard seeds start to pop (about 20 seconds), stir in Chili mix, followed by Tomatoes and 1 cup Water. Stir in Powders mix, bring to a boil and simmer 5 minutes.
  2. Stir in cooked Toor Dal (including liquid) and 1-1/2 cup Water. Bring back to a boil and it is ready.
  3. Serve hot, garnished with Cilantro. Accompany with steamed long grain rice (Thai Jasmine is fine) - see Serving.
NOTES:

  1. Tomatoes:

      These need to be very good quality fully ripe tomatoes, for both taste and color. Get them from a grower or Farmer's Market if possible. For details see our Tomatoes page.

  2. Toor Dal:

      [Toovar Dal, Red Gram Dal, Arhar Dal]   This is split and peeled Pigeon Peas, available from markets serving an Indian community. Do not buy the oiled version. For details see our Pigeon Peas page.

  3. Green Chili:

      Hot green Indian chilis are imperfectly available even here in Los Angeles. Our standard substitute is the Serrano, which is larger, hotter, and has more flavor. If you need to reduce heat, remove the seed core and as much of the veins as you think necessary - use your own best judgement. For details see our Indian Chilis page.

  4. Mustard Seeds:

      This is the Indian temperature gage. Black Mustard Seeds are always used. If you have only Yellow, they will work but pop more violently and at a slightly lower temperature.

  5. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into temperings at the last moment. For details see our Asafoetida page.

  6. Red Chili:

      In India, Dahni chilis would be used, which are essentially the same as our Thai Chilis, but the common Japones could also be used. For details see our Indian Chilis page.

  7. Curry Leaves

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  8. Ghee:

      Ghee is easily available in markets serving an Indian or North African community. Accept only Butter Ghee - Vegetable Ghee is often deadly trans fats. If you can't get (or can't accept) butter ghee, use oil. Avocado Oil would be best but Pure Olive Oil (not virgin) will work fine. For details see our Ghee page.

  9. Serving

      In India, Rasam is served drizzled over rice, which is eaten with the fingers (tricky). Traditionally, they don't have spoons in India, but we have spoons. It's much more practical for us to serve the Rasam in soup bowls and place a bowl of steamed Jasmine rice on the table to be spooned in as desired. Other experienced cooks have also recommended this. This does mean a lot more Rasam will be taken and less rice. With a 6 oz serving, leaving plenty of room for rice, this recipe is 4 portions, or 3 at 8 ounces.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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