Ginger and Curry Leaf Rasam

From the kitchen of Carly

A peppery South Indian soup where soft lentils swim in an aromatic broth sparked by ginger, mustard seeds, and curry leaves. Tangy, warming, and deeply savory, rasam cuts through richness beautifully as a first course or light meal on its own.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup dried red lentils, picked over, washed, and drained
  • 16 1/4 cups water
  • 11 teaspoon ground turmeric
  • 11/2 teaspoon salt
  • 12 tablespoons vegetable oil
  • 110 fresh curry leaves
  • 12 teaspoons black mustard seeds
  • 1Pinch of asafetida
  • 1One 3-inch-long piece fresh ginger, peeled and finely chopped
  • 11 medium tomato, finely chopped
  • 11 (12-ounce) can unsweetened coconut milk
  • 11 tablespoon tamarind paste
  • 11 teaspoon freshly ground black pepper

Instructions

  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.

  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.

  3. 3. Season with salt and serve hot, garnished with the fried curry leaves.