Indian Soups Recipes - Spiced Lentil Rasam Soup (Raab) Recipe

Ingredients

• 1 cup (200 g) yellow lentils (tuvar dal)

• 10 cups (21/2 liters) water

• 3 tablespoons oil

• 2 teaspoons black mustard seeds

• 6 cloves garlic, crushed

• 20 curry leaves

• 2 dried chilies, cut into pieces

• 12 whole black peppercorns, coarsely crushed

• 2 pinches of ground turmeric

• 2 pinches of asafetida powder

• 3 very ripe medium tomatoes, quartered

• 1 teaspoon salt

• 1/2 cup (125 ml) lemon juice

• Minced coriander leaves (cilantro), to garnish

Rasam Masala

• 1 teaspoon coriander seeds

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon fenugreek seeds

• 1 teaspoon black peppercorns

• 1 teaspoon black mustard seeds

• 3 dried chilies, broken into pieces

• 10 curry leaves

• Pinch of asafetida powder

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Method:

1. Prepare the Rasam Masala by dry-roasting all the ingredients, except the asafetida, in a nonstick wok or skillet over low heat, stirring continuously for 2 to 3 minutes until the chilies are crisp and the spices fragrant. Take care not to burn. Allow to cool, then grind to a powder in a blender or mortar and pestle. Mix in the asafetida powder.

2. Wash the lentils and simmer in the water for 30 to 40 minutes until they disintegrate. Strain the lentils, reserving some of the liquid. Puree the lentils with some of the reserved liquid, return the puree to the pot and continue to simmer on low heat.

3. Meanwhile, heat the oil in a wok and stir-fry the mustard seeds for 1 minute until the seeds begin to crackle. Add the garlic, curry leaves, chilies, crushed peppercorns, turmeric and asafetida and continue to stir-fry. Pour the fried spices into the pot of pureed lentils, then add the tomatoes, salt, Rasam Masala and lemon juice. Simmer for a few minutes and serve hot, garnished with coriander leaves.