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Spicy lentil rasam garnished with fresh cilantro
Spicy Lentil Rasam

Spicy Lentil Rasam | South Indian Soup

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
Rasam is a South Indian 'water,' a thin, tangy-spicy soup often drunk to aid digestion or eaten with rice. The acidity of tamarind, the heat of pepper, and the body of lentils form its base. Its soul comes from the 'tadka' (tempering): spices popped in hot oil at the end and poured sizzling over the soup.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Pot
  • Small skillet (for tadka/tempering)

Instructions

1 ✓

Cook the lentils in plenty of water until soft and almost falling apart. Mash slightly with a spoon.

Tip: The starch from the lentils thickens the soup.
2 ✓

Add the tomatoes, garlic, Rasam powder, and tamarind water. Season with salt. Simmer for 10 minutes until tomatoes soften and raw flavors disappear.

Tip: Tamarind acidity can slow down lentil cooking, so only add it after the lentils are soft.
3 ✓

THE TADKA (Tempering): Heat oil in a small skillet. Add the mustard seeds. When they start to pop (cover it!), throw in the chili and curry leaves. Fry for a few seconds.

Tip: The hot oil 'blooms' the spices.
4 ✓

Pour the sizzling spiced oil into the soup. Stir, sprinkle with cilantro, and serve.

Tip: Immediately cover the soup for a few minutes to trap the aromas.

Recipe FAQ

Can I substitute tamarind?
Yes, with lemon juice, but tamarind has a distinct fruity-earthy flavor that is hard to mimic. It's available as a paste in Asian markets.

Ingredients

  • 3/4 cup Red Lentils
  • 2 whole Tomatoes (diced)
  • 1 tsp Tamarind Paste (dissolved in water)
  • 3 cloves Garlic (crushed)
  • 1 tsp Rasam Powder (or mix of black pepper and cumin)
  • 1 tsp Whole Mustard Seeds
  • 10 leaves Curry Leaves (dried or fresh)
  • 1 whole Dried Red Chili
  • 2 tbsp Oil
  • 1 bunch Fresh Cilantro