Tomato pepper rasam

Method

1. Ahead (or when cooking dal for another meal): pressure-cook 40 g toor dal with 200 ml (about ¾ cup) water for 3 whistles and let the pressure drop by itself. Mash it smooth. Or set aside a spoon of cooked dal from a sambar or dal.
2. Soak 10 g tamarind in 240 ml (about 1 cup) hot water for 5 minutes. Squeeze it hard and strain the water through the sieve. Throw away the pulp.
3. Crush 1½ tsp pepper, 1 tsp cumin seeds and 6 cloves garlic in the mortar to a coarse mix.
4. Chop 280 g (~2½ medium) tomato. Put it in the saucepan with the tamarind water, ¼ tsp turmeric, 1 tsp salt and 600 ml (about 2½ cups) water. Bring to the boil on medium-high, then simmer on medium for 5 minutes until the tomato is soft.
5. Stir in the cooked dal. For a toddler, take out their portion now, before the pepper goes in.
6. Add the crushed pepper mix. Simmer on medium for 3 minutes until it turns frothy on top. Do not boil hard.
7. Heat 1¾ tsp ghee in the small pan on medium. Add ½ tsp mustard seeds and wait until they pop, then add 1 dried red chilli, ¾ sprig curry leaves and a pinch asafoetida for 10 seconds.
8. Pour the tempering over the rasam and scatter chopped 8 g coriander leaves. Cover for 2 minutes before serving.

Tips

• Lovely as a soup on a cold night or when someone has a cold.

Keeping and freezing

• Fridge: keeps 3 days in a lidded box. Cool it within an hour of cooking.
• Freezer: freezes well for up to 2 months. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

• Contains: gluten (wheat, oats), milk / dairy.
• Toddlers: take their portion out before adding chilli or pepper.