Tangy Rasam

  • 40 MINS

    Cooking Time

  • Difficulty

  • Prep Time

  • 5 People


  • tour dal 24 grams
  • water 900 ml
  • salt adjust to taste
  • hing powder 2 gram
  • chopped fresh cilantro 3 tablespoon
  • curry patta 1 gram
  • vegetable oil 5 ml
  • black mustard seeds 5 gram
  • Knorr thick tomato soup 55 gram
  • tamarind paste 20 gram

  1. Rinse and drain dal. Heat a large pot over medium heat.

  2. Add dal, 4 cups of water, and 1/4 teaspoon salt. Mix to combine and bring to a simmer.

  3. Reduce heat and cover pot. Cook until dal is tender (about 20 minutes).

  4. When dal is tender, Add remaining 2 cups of water, Knorr tomato soup, cilantro, and Mix to combine.

  5. Stir well and Keep pot uncovered. At a low simmer add tamarind pulp

  6. Heat small pan with medium heat and Add oil , curry leaves and mustard seeds.

  7. When mustard seeds pop., Add Hing powder, remove from heat and add to Rasam.

  8. Continue to simmer Rasam uncovered until dal is completely soft, for about another 5-8 minutes.

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