Look no further than this nutritious, delicious, and easy recipe for the Indian version of tomato soup - Tomato Rasam/Saaru! And what’s even better is that it can be made in your Instant Pot for a quick and hassle-free cooking experience. I agree to be sent email.
There are several varieties of rasam recipes out there, and the version I am sharing here is a simple rasam recipe prepared with toor dal and tomatoes. I have prepared this a million times, and it has never failed to impress. I usually pair it with steamed sona masoori rice and papad or a side dish like dry potato curry to make it a complete meal. You can make this rasam with your homemade rasam powder or store-bought rasam powder, but I prefer the homemade version as it allows for a more personalized flavor profile.
What is rasam?
Rasam is a traditional South Indian soup made with tomatoes as the main ingredient, cooked in a unique blend of spices and tamarind. It is often served as an accompaniment to rice or can be enjoyed as a flavorful soup. The word ‘rasam’ comes from the Sanskrit term ‘rasa,’ which means juice or extract.
Why I love this
It’s quick and easy to make in an Instant Pot - a go-to meal for busy weeknights. Pressure cooking the lentils is made easy with the Instant Pot. They were packed with flavor from the aromatic spices. It’s nutritious and healthy. It’s a great way to warm up on a cold winter day.
Ingredients
Yellow lentils: These are readily available in Indian grocery stores and add a lovely texture to the rasam. Tomatoes: Use ripe, juicy tomatoes for the best flavor. Tamarind juice/paste: This gives a tangy flavor to the soup. You can also use tamarind water prepared with fresh tamarind if it’s available. Rasam powder: Homemade or store-bought, this spice blend gives Rasam its unique flavor. Turmeric, cumin, mustard seeds, and curry leaves: These spices add a depth of flavor to the rasam.
What types of lentils are best for rasam?
There are a few different types of lentils that can be used for rasam, but the most commonly used ones are red lentils(masoor dal) and pigeon peas (toor dal). Both add a creamy texture to the rasam and blend well with the other spices.
How to make this
Place the tamarind in the small bowl and add water. Let it sit for 10 minutes. Rinse the yellow lentils (toor dal) and soak for 15 minutes. In your Instant Pot inner pot, add the soaked lentils, chopped tomatoes, tamarind extract, rasam powder, turmeric powder, jaggery, and green chili. Add salt to taste and 3 cups water. Mix everything well. Close the lid into the sealing position. Set the instant pot in pressure cook mode for 14 minutes on high pressure (manual). When the cooking cycle is complete, use the natural pressure release for 10 minutes, and then do a quick release of the remaining pressure. In a small pan, heat oil over a medium flame and splutter mustard seeds. Add urad dal and cumin seeds, and let them saute for a few seconds. Add red chilies and curry leaves and continue to fry for a few seconds. Pour this seasoning over the cooked lentils in the Instant Pot. Mix well and add chopped coriander leaves (cilantro). The rasam is now ready to serve. Enjoy it hot with rice or as a flavorful soup!
Top tips
Adjust the amount of water based on your desired consistency. For a thinner rasam, add more water, and for a thicker version, use less. If you don’t have an Instant Pot, you can still make this rasam in a stovetop pressure cooker or a regular pot on the stove. Customize the spiciness by adding more or less green chili to suit your taste.
Can I make this rasam without lentils?
Rasam can be made with or without lentils, but adding lentils gives it a thicker and creamier texture. You can omit the lentils from the rasam ingredients if you prefer a lighter version. In a separate pot, cook the tomatoes with 1 cup of water until they turn mushy. Then, add tamarind paste, rasam powder, turmeric powder, jaggery, green chili, and salt to taste. Let it simmer for about 10 minutes. Add the cooked dal and stir well. In a separate pan, heat oil and do the seasoning as mentioned. Add the seasoning to the rasam and let it simmer for another 5 minutes. Finally, add chopped cilantro and serve hot.
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