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A tangy and spicy South Indian soup made with ripe tomatoes, lentils, and aromatic spices. This light and flavorful rasam, a classic from Karnataka, is the perfect comfort food when served with hot steamed rice.
For 4 servings
Cook the Dal
Prepare the Tomato Base
Combine and Simmer
A tangy and spicy South Indian soup made with ripe tomatoes, lentils, and aromatic spices. This light and flavorful rasam, a classic from Karnataka, is the perfect comfort food when served with hot steamed rice.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 157.89 calories per serving with 7.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Prepare the Tempering (Tadka)
Finish and Serve
Add finely chopped vegetables like carrots or drumsticks along with the tomatoes for extra nutrition and texture. Cook until tender.
Add 1-2 slit green chillies along with the tomatoes or a pinch of black pepper powder at the end for extra heat.
For a different tang, skip the tamarind and add the juice of half a lemon just before serving. Do not boil after adding lemon juice to preserve its flavor and nutrients.
For a sattvic or no-garlic version, simply omit the garlic cloves. The rasam will still be delicious.
Spices like cumin, asafoetida (hing), and tamarind are traditionally known to stimulate digestive enzymes, prevent bloating, and promote good gut health.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage, supports heart health, and contributes to overall well-being.
Toor dal (pigeon peas) provides a significant amount of plant-based protein, which is essential for muscle repair, energy levels, and feeling full and satisfied after a meal.
The combination of turmeric, garlic, and other spices in Tomato Saru has anti-inflammatory and anti-microbial properties that can help strengthen the immune system.
Yes, Tomato Saru is a very healthy and light dish. It is rich in protein from lentils, vitamins and antioxidants from tomatoes, and contains digestive spices like cumin and hing. It's low in fat and calories, making it an excellent choice for a nutritious meal.
One serving (approximately 1 cup or 350g) contains around 120-150 calories. The exact count can vary based on the amount of ghee and jaggery used.
Absolutely. To cook the dal in a pot, first soak it in water for at least 30-60 minutes. Then, cook it in the pot with water and turmeric powder for about 40-50 minutes, or until it is completely soft and easily mashable.
Allow the saru to cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. The flavors often meld and taste even better the next day.
Saru is the Kannada word for Rasam. They are essentially the same thin, soupy dish. Sambar, on the other hand, is a much thicker lentil and vegetable stew, which uses a different spice blend (sambar powder) and typically contains more vegetables.
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