tomato, lentil and tamarind soup
Thakkali rasam is a thin lentil soup with tamarind and chopped tomatoes, a traditional spice powder and a simple seasoning of tempered oil with mustard seeds and curry leaves
equipment
- pressure cooker
ingredients
- 200 g split pigeon peas - (toor dal)
- 1 litre water
- 4 tomatoes - chopped
- 1 tbsp rasam masala - see recipe
- 1 tsp salt
- ½ cup coriander stalks - finely chopped
- 100 ml tamarind water
- 1 tsp jaggery
- 1 tsp ground turmeric
- ½ tsp asafoetida powder
for tempering
- 2 tbsp mustard oil
- 1 tsp black mustard seeds
- ½ tsp cumin seeds
- 6 curry leaves
to serve
- 1 cup coriander leaves
instructions
- Wash the toor dal well, then place into a bowl and cover with water. Soak overnight.
- Put the soaked toor dal and water into the pressure cooker and bring to a gentle boil, A foam will develop which you should remove with a spoon and discard. Continue this process for around 3-4 minutes until no more foam is produced.
- Reserve ½ cup of the chopped tomatoes and set aside. Add remaining tomatoes, rasam masala, salt, coriander stems, tamarind, jaggery, turmeric and asafoetida. Bring to the boil, seal the pressure cooker and cook for 10 minutes. Release pressure quickly when done.
- Using a potato masher or stick blender, mash the tomatoes and lentils. Keep on a low simmer. Do not boil the rasam or it will lose flavour.
to temper
- In a small pan on medium heat, add the mustard oil then add the mustard and cumin seeds. When the mustard seeds pop, add the curry leaves and reserved chopped tomato. Fry for about one minute then stir into the rasam.
- Simmer for another minute, stirring continuously.
to serve
- Serve, and garnish with the coriander leaves.
notes
- Removing the foam from the boiling lentils will prevent the pressure cooker valve from becoming clogged.
private notes
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nutrition
Serving: 300 g | Calories: 136 kcal | Carbohydrates: 18 g | Protein: 4 g | Fat: 5 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 398 mg | Potassium: 478 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 1000 IU | Vitamin C: 33.5 mg | Calcium: 41 mg | Iron: 1.9 mg
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Printed on 22 July 2026
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