Simple Lentil & Tamarind Soup (Rasam)
This comforting and light South Indian Rasam is a nourishing soup featuring tender red lentils, ripe tomatoes, and a delicate balance of aromatic spices, brightened by the tangy essence of tamarind.
For 4 servings
Rinse red lentils thoroughly under cold water until the water runs clear. In a medium pot, combine the rinsed lentils with 2 cups of fresh water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the lentils are very soft and mushy. Mash lightly with the back of a spoon if desired, then set aside.
While lentils cook, prepare the tamarind. In a small bowl, dissolve 1 tablespoon of tamarind paste in 1/4 cup of warm water. Stir well and set aside.
In a separate large pot or Dutch oven, heat vegetable oil (or ghee) over medium heat. Once hot, add mustard seeds and allow them to splutter. Then add cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds until fragrant.
Add minced garlic, grated ginger, and slit green chili (if using) to the pot. Sauté for 1 minute until aromatic, being careful not to burn the garlic.
Stir in the finely chopped tomatoes and turmeric powder. Cook for 5-7 minutes, mashing the tomatoes occasionally, until they soften and release their juices, forming a pulpy mixture.
Pour in the dissolved tamarind water and salt. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.
Add the cooked and mashed red lentils to the pot. Stir well to combine. If the soup is too thick, add up to 1 cup of additional hot water to reach your desired consistency.
Bring the rasam back to a gentle simmer and cook for another 5-7 minutes, allowing all the flavors to fully develop. Taste and adjust salt or tamarind if needed.
Remove from heat and stir in the fresh chopped cilantro. Serve hot with steamed rice, dosa, or as a comforting standalone soup.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Perfect Lentil Consistency**: For a truly comforting rasam, ensure your red lentils are cooked until very soft and slightly mushy. This helps thicken the soup naturally and provides a smooth texture.
- 2**Tempering is Key**: Don't rush the tempering step. Allowing the mustard seeds to splutter fully and the curry leaves to crisp slightly releases their maximum aroma and flavor, which is foundational to the rasam's taste.
- 3**Balance the Tang**: Tamarind is potent. Start with the recommended amount and taste before adding more. The goal is a pleasant tang, not an overwhelming sourness. A pinch of jaggery or sugar can balance excessive sourness if needed.
- 4**Freshness Matters**: Fresh curry leaves and cilantro make a significant difference. If using dried curry leaves, rehydrate them slightly in warm water before adding to the tempering.
Adapt it for your goals.
Vegetable Boost
Add finely diced carrots, bottle gourd, or drumsticks along with the tomatoes for extra nutrition and texture. Cook until tender before adding lentils.
Tomato Rasam StyleTomato Rasam Style
Increase the amount of tomatoes to 3-4 and reduce tamarind slightly for a more tomato-forward flavor profile. You can also add a teaspoon of rasam powder for a more complex spice blend.
Protein PunchProtein Punch
For a heartier meal, add a handful of cooked chickpeas or black-eyed peas along with the lentils in the final simmering stage.
Why this is on our healthy list.
Rich in Fiber
Red lentils are an excellent source of dietary fiber, promoting digestive health, helping regulate blood sugar levels, and contributing to satiety.
Plant-Based Protein
This soup provides a good amount of plant-based protein from the lentils, essential for muscle repair, growth, and overall body function, making it a satisfying vegetarian and vegan option.
Antioxidant Powerhouse
Ingredients like tomatoes, turmeric, and tamarind are packed with antioxidants, which help combat oxidative stress and support cellular health.
Frequently asked questions
While red lentils (masoor dal) are traditional for their quick cooking time and creamy texture, you can use split yellow lentils (moong dal) or even a mix. Adjust cooking time as needed until they are very soft.
