Thakkali Rasam Recipe - South Indian Tomato Rasam

Step 1: To begin making the Tomato Rasam Recipe, first cook the toor dal/ yellow split pea dal with 1 cup of water until it becomes very soft

Step 2: See video recipe of how to cook lentils using pressure cooker

Step 3: When done, pour the dal into a bowl and whisk it, until it becomes nice and smooth

Step 4: Set this aside

Step 5: Puree the raw cut tomatoes in a blender and keep aside

Step 6: Next, heat ghee in a pressure cooker on medium heat; add the mustard seeds, cumin seeds, garlic and curry leaves

Step 7: When the mustard seeds begin to crackle, pour in the tomato puree, tamarind water, coriander powder, turmeric powder, cumin powder, asafoetida, pepper and chilli powder

Step 8: Stir all the masalas together and pressure cook for for one whistle and turn off the heat

Step 9: Once the pressure has released, open the cooker and add the toor dal

Step 10: Adjust the consistency of the rasam, by adding 1-1/2 to 2 cups of water

Step 11: Check the salt and spices and adjust according to taste

Step 12: Give the rasam a brisk boil

Step 13: Once it comes to a brisk boil, simmer the Thakali Rasam for 10 minutes on low heat, until you see the Thakali Rasam frothing up

Step 14: Once you notice the Thakkali Rasam frothing up, turn off the heat

Step 15: Finally, garnish the Tomato Rasam with freshly chopped coriander leaves

Step 16: Serve the Thakali Rasam along with hot rice, topped with ghee and a Beetroot Curry or Chow-Chow Curry