Spicy Rasam Carrot Soup

By : Unknown

On : 22:24

In : Cooking

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• 100 g (½ cup) tur dal 
• 1½ litres (6 cups) water 
• ½ teaspoon turmeric powder 
• 200 g (2 cups) grated carrot 
• 150 g (¾ cup) chopped tomato or canned whole tomatoes 
• 1½ teaspoons salt 
• 2 tablespoons oil 
• 1 teaspoon mustard seeds 
• ½ teaspoon cumin seeds 
• 2 dried red chillies, cut into pieces 
• 2 sprigs curry leaves 
• ¼ teaspoon asafoetida powder 
• 125 ml ½ cup) fresh lime juice 
• 250 ml (1 cup) water 
• 25 g (½ cup) coriander leaves, chopped 

Rasam Powder 

• 3 dried red chillies, cut into pieces 
• ½ teaspoon cumin seeds 
• ½ tablespoon coriander seeds 
• ½ tablespoon tur dal 
• 2 teaspoons black peppercorns 
• ½ teaspoon channa dal 

1 Place the tur dal, water and turmeric in a pan, bring to a boil and simmer until the dal is very soft,        about 25 minutes. Drain, reserving both the liquid and the dal. Mash the dal, then return it to the          soup. 

2 Meanwhile, prepare the Rasam Powder by grinding all the ingredients to a fine powder in a blender     or spice grinder. 

3 Add the Rasam Powder, carrot, tomato and salt to the soup. Return to the boil, and simmer for            about 2 minutes, 

4 Meanwhile, in another small pan, heat the oil and stir-fry the mustard, cumin and dried chillies until    the chillies turn brown. Stir in the curry leaves and asafoetida powder, then transfer the fried spices    to the soup. 

5 Add the lime juice, water and coriander leaves. Just as the soup returns to the boil, switch off the        heat and serve immediately. 

Serves 4 

Preparation time: 10 mins

Cooking time: 30 mins