Name: Ginger and Curry Leaf Rasam (Adrak aur Kari-Patta Rasam)
Yield: Serves 4
Ingredients: 1/2 cup dried red lentils, picked over, washed, and drained; 6 1/4 cups water; 1 teaspoon ground turmeric; 1/2 teaspoon salt; 2 tablespoons vegetable oil; 10 fresh curry leaves; 2 teaspoons black mustard seeds; Pinch of asafetida; One 3-inch-long piece fresh ginger, peeled and finely chopped; 1 medium tomato, finely chopped; 1 (12-ounce) can unsweetened coconut milk; 1 tablespoon tamarind paste; 1 teaspoon freshly ground black pepper

Photo of flavorful Indian lentil soup a vegan dinner recipe served in small shot glasses on a tray.

Rasam is an immensely popular South Indian soup. The word rasam, in the Tamil language, means "essence," or "juice," and has come to mean a particular type of soup that includes the tartness of tamarind or tomatoes. The ingredients used in rasam vary, but it is basically a light, spicy soup. The spiciness can be adjusted to your taste. At times I add vegetables to make this soup a complete meal.

Recipe information

Yield
Serves 4

Ingredients

1/2 cup dried red lentils, picked over, washed, and drained

6 1/4 cups water

1 teaspoon ground turmeric

1/2 teaspoon salt

2 tablespoons vegetable oil

10 fresh curry leaves

2 teaspoons black mustard seeds

Pinch of asafetida

One 3-inch-long piece fresh ginger, peeled and finely chopped

1 medium tomato, finely chopped

1 (12-ounce) can unsweetened coconut milk

1 tablespoon tamarind paste

1 teaspoon freshly ground black pepper

Preparation

Step 1
1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
Step 2
2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
Step 3
3. Season with salt and serve hot, garnished with the fried curry leaves.

From Flavors First: An Indian Chef's Culinary Journey by Vikas Khanna. Recipes copyright © 2011 by Vikas Khanna; photography © 2011 Vikas Khanna, Andrew Blackmore-Dobbyn, and Ronnie Bhardwaj. Published by Lake Isle Press.

TagsSoup Soup/Stew Indian South Asian Asian Lentil Bean and Legume Vegetable Tomato Coconut Milk Ginger Herbs & Spices Tamarind Starter Dinner Nut Free Dairy Free Gluten Free Vegan Vegetarian Simmer Cookbooks

Recipe notes

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