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Ginger Rasam - Ginger and Lentil Soup

A recipe for Ginger Rasam / Easy South Indian style lentil soup with ginger, goes best with steaming hot rice and ghee, and a stir fried veggie on the side.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 3 serving
Course: soups stews
Cuisine: south indian
Ingredients Method

Ingredients
  

  • 1/3 cup lentils yellow (Tur Dal)
  • 1 green chilli
  • 2 tbsps ginger peeled and thinly shredded fresh root
  • 1/4 tsp turmeric ground
  • 1 tsp tamarind paste
for the spice powder
  • 8 - 10 black peppercorns whole
  • 1 tsp cumin seeds
  • 1 red chilli dried
for tempering
  • 1 - 2 tsps ghee
  • 1/2 tsp cumin seeds
  • 1 sprig curry leaves

Method
 

  1. Wash the tur dal well. Soak the dal in water for 30 minutes.
  2. Pressure cook the dal with the green chilli, turmeric and ginger along with 2 cups water. [Watch : How to pressure cook dal]
  3. Meanwhile, in a small pan, dry roast the peppercorns, cumin seeds and red chillies for 5-6 minutes on a low heat, until aromatic. Wait for it to cool. Crush it to a coarse powder using a mortar-pestle or in the spice grinder.
  4. Once the pressure cooker has cooled, open the lid, discard the green chilli and puree the dal with the turmeric and ginger, using a stick blender or the mixer.
  5. Return this to a pan, add around 3/4 cup of water. Bring this to a simmer on a medium heat. Add the turmeric paste spice powder, salt, give it a good stir and allow this to simmer for 3-4 minutes, until it starts foaming on the surface. Remove this from flame.
  6. In a small tempering ladle / pan, heat ghee. Add the cumin seeds and curry leaves. Once the seeds splutter, transfer this over the rasam and keep covered until ready to serve.