Tomato Rasam

Thakkali Rasam




	 Toor Dal		50 gms.
	 Water			300 ml.
	 Green Chilies 		3 slit sideways
     	 Ginger 		1" piece chopped
	 Tomatoes		4 large chopped
	 Water			2½cups
	 Salt          		to taste
	 Turmeric		 tsp
	 Coriander Leaves     chopped
For Tempering
Vegetable Oil 2 tsp Mustard Seeds 1 tsp Cumin Seeds 1 tsp Red Chilli 1 halved Ground Black Pepper 1 tsp Asafetida Pdr. tsp Curry Leaves a few


  • Wash and drain the toor dal.
  • Place dal in a heavy sauce pan.
  • Cover with water and bring to boil.
  • When boiling, cover pan with lid leaving slightly ajar.
  • Lower the heat and simmer the dal for 1½ hours.
  • Stir several times during the last 30 min.of cooking.
  • Set dal aside without draining.
    Tempering: Heat 2 tsp ghee in a heavy pan or skillet.
  • Add the mustard seeds, cumin seeds halved red chill, black pepper, asafetida and a few curry leaves.
  • When the mustard seeds splutter add slit green chilies and finely chopped ginger and tomatoes.
  • Add 1 cup water salt to taste and ground turmeric.
  • Allow to simmer for 5 minutes.
  • Add un-drained cooked dal and remaining 1½ cups of water bring to boil.
  • Garnish with chopped coriander leaves.
  • Serve hot.
  • This is a mild, gentle rasam without tamarind and rasam powder.
  • Add more tomatoes for a tangier taste.
  • The strained rasam, served as a soup, makes an excellent appetizer.


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