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in place. Once pressure develops, reduce heat and cook under pressure for 5 minutes. Cool the cooker until the pressure is removed. Open the lid carefully. Using a wire whisk, blend the dal mixture until smooth.

3. Add the remaining 3 cups water, black pepper, and green chiles. Bring to a boil. Reduce heat and simmer for 10 minutes.

4. Prepare seasoning: In a small fry pan, heat the oil on medium-high heat. Add the mustard seeds, cover with lid, cook for a few seconds, until mustard seeds stop popping. Add cumin seeds, asafetida, and whole dried red chile. Cook for a few seconds, until cumin seeds turn brown. Remove from heat, add curry leaves, and cook for a few seconds.

5. Add seasoning to the rasam. Remove from heat.

6. Add lemon juice and chopped cilantro. Serve rasam hot in a soup bowl or cup.

NOTE: To cook in a skillet: Soak the dal after washing it as in step 1 above. Soak the dal for 2 hours or longer. Combine drained dal, 4 cups of water, salt, and turmeric. Bring dal to a boil, reduce heat, and simmer for 25 to 30 minutes, until mixture is very soft. Follow steps 3 and 4 to finish the rasam. (You will need up to 6 or 7 cups of water when preparing in a pan, as it takes longer to cook and more water evaporates.)

NUTRITION INFORMATION PER SERVING:

Calories: 67; Total Fat: 3 g (Saturated Fat: 0 g);

Carbohydrate: 8 g; Protein: 3 g; Fiber: 2 g;

Sodium: 220 mg

GF, LF

Spicy Tomato Soup

Tamatar Rasam

PREP: 10 minutes

COOK: 30 minutes

MAKES : 8 servings

SERVING SIZE : 1 cup

This soup is like a tomato consommé on steroids. It’s so flavorful, spicy, and delicious that you’ll want to make it again and again.

½ cup (split, hulled) toor dal

8 cups water, divided

¾ teaspoon salt, divided

1 tablespoon ginger, peeled and grated

½ teaspoon turmeric

4 large tomatoes (about 1¼ pounds), coarsely

chopped, or 1 cup tomato sauce

2 tablespoons rasam powder (page 25), or

purchased

2 tablespoons lemon or lime juice

SEASONING (CHOUNK)

1 tablespoon canola or vegetable oil

½ teaspoon mustard seeds

⅛ teaspoon asafetida powder

½ teaspoon cumin seeds

2-3 dried red chiles

6-8 curry leaves

1. Wash toor dal in 3 to 4 changes of water and drain.

2. (Cook toor dal in a pressure cooker or in a pan. To cook in pan, see Note below.) In a pressure cooker, add washed toor dal, 2 cups water, ½ teaspoon salt, and turmeric. Cover with the lid and put the pressure weight in place. Once pressure develops, reduce heat and cook under pressure for 5 minutes. Cool the cooker until the pressure is removed. Open the lid carefully. Using a wire whisk, blend the dal mixture until totally smooth. (If necessary, strain the dal for a smooth consistency.)

3. In a separate 3- to 4-quart saucepan, add tomatoes, 2 cups water, and ¼ teaspoon salt. Boil for 10 minutes. Cool slightly. Using a hand mixer or blender, blend the tomato mixture until smooth. Strain the tomatoes and return to the saucepan.

4. Add dal to the tomatoes. Add 4 cups water and rasam powder. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat.

5. Add lemon juice, salt, and black pepper, and adjust seasonings to taste.

6. Prepare seasoning: In a small fry pan, heat the oil on medium-high heat. Add the mustard seeds, cover with lid, and cook for a few seconds, until mustard seeds stop popping. Add cumin seeds, asafetida, and whole dried red chile and cook for a few seconds, until cumin seeds turn brown. Remove from heat, add curry leaves, and cook for a few seconds.

7. Add seasoning to the rasam. Serve rasam hot in a soup bowl or a cup.

NOTE: To cook in a skillet: Soak the dal after washing it as in step 1 above. Soak the dal for 2 hours or longer. Combine drained dal, 4 cups of water, salt, and turmeric. Bring dal to a boil, reduce heat, and simmer for 25 to 30 minutes, until the dal is very soft. Follow steps 3 and 4 to finish the rasam. (You will need up to 6 or 7 cups of water when preparing in a pan, as it takes longer to cook and more water evaporates.)

NUTRITION INFORMATION PER SERVING: