A rasam is a thin engaging Indian lentil soup that’s guaranteed to bound the chills. It’s miles most ceaselessly made with tomatoes, nonetheless fruits equivalent to pineapple are additionally archaic. This recipe adapts the recipe with pineapple from the Spices and Seasons Cookbook, so that you just can add a sweet and tart style to the soup that’s robustly seasoned with sunless pepper and cumin.
Pigeon pea lentils are sold as toor dal, nonetheless if no longer on hand they would be substituted with crimson split lentils. —Rinku Bhattacharya /Spice Chronicles
- For the Rasam Soup
pigeon pea or crimson lentils
tart apples, equivalent to granny smith appled, peeled and diced
cubed pumpkin or iciness squash
salt or to style
water or vegetable broth
freshly ground sunless pepper
freshly neighborhood cumin
freshly ground ginger
- For the tempering
sunless mustard seeds
8 to 10
curry leaves (optionally accessible)
new lime juice
Finely chopped cilantro
- Location the lentils, turmeric, apples, iciness squash, salt, water or vegetable broth, sunless pepper, cumin and ginger in a mountainous cooking pot and simmer on low warmth for roughly 2 hours.
- Hasten the mix infrequently, to collapse the substances. On the pause of two hours, you would favor to non-public a quite subtle, quite thin soup.
- Warmth the oil in a shrimp pan, add within the mustard seeds and let the seeds crackle. Add within the curry leaves if the utilization of and pour the seasoned oil over the soup.
- Sprinkle with lime juice and garnish with cilantro and lend a hand piping sizzling!