A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
Prep10 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
125cal
4gprotein
20gcarbs
Ingredients
0.25 cup Toor Dal (rinsed well)
3 medium Tomatoes (ripe and roughly chopped)
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A wonderfully crispy, spicy, and tangy snack made from double-fried taro root. This classic Sindhi dish boasts a fluffy inside and a perfectly crunchy exterior, making it an irresistible appetizer or side dish.
Tangy tomato rasam with crispy Arbi Tuk and soft phulkas – a gut-friendly, energy-giving comfort meal!
This sindhi dish is perfect for lunch. With 658.61 calories and 14.67g of protein per serving, it's a nutritious choice for your meal plan.
4gfat
(can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
1 tsp Red Chili Powder (Adjust for spice preference)
1.5 tsp Coriander Powder
1 tsp Amchur Powder (Also known as dry mango powder)
0.25 tsp Turmeric Powder
0.5 tsp Ajwain (Also known as carom seeds)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Arbi
Wash the arbi (taro root) thoroughly under running water to remove all dirt.
Place the arbi in a pressure cooker with enough water to cover them. Cook for 2 whistles on medium heat. Alternatively, boil in a pot for 15-20 minutes until a knife inserts easily but the arbi still holds its shape. Do not overcook.
Drain the water completely and allow the arbi to cool down to room temperature. This step is crucial to reduce sliminess.
Once cooled, carefully peel the skin off each piece.
2
Press and First Fry
Place a peeled arbi on a clean, flat surface. Gently press it with the palm of your hand or the flat bottom of a bowl to flatten it into a thick disc, about 1/2 inch thick. Be careful not to mash it.
Heat the vegetable oil in a deep pan or kadai over a medium flame. To test the oil, drop a tiny piece of arbi; it should sizzle and rise to the surface steadily.
Carefully slide the flattened arbi pieces into the hot oil in batches, ensuring not to overcrowd the pan.
Fry for 4-5 minutes, turning occasionally, until they are light golden in color. They will be cooked but not yet crispy.
Using a slotted spoon, remove the arbi from the oil and place them on a plate lined with paper towels to drain excess oil.
