Tomato Rasam Tangy and spiced tomato based broth made from split pigeon peas. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Tomatoes, Split Pigeon pea Cuisine Tamil Nadu Course Soups Prep Time 26-30 minutes Cook time 26-30 minutes Serve Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Tomato Rasam 4 large Tomatoes chopped 4 teaspoons Split Pigeon pea 3 Dried red chillies 6 Black peppercorns 1/4 teaspoon Cumin seeds 1 inch piece Ginger roughly chopped to taste Salt 2 tablespoons Oil 1/4 teaspoon Asafoetida 1/2 teaspoon Mustard seeds 8-10 Curry leaves 2 tablespoons Fresh coriander leaves chopped Method Boil the toovar dal with five cups of water. Strain the water and keep aside the dal for some other dish. Dry roast the red chillies, peppercorns and cumin seeds and grind with the ginger. Boil the dal water with the tomatoes and salt and cook till the tomatoes are completely mashed. Heat oil in a small pan. Add asafoetida, mustard seeds and curry leaves. When the seeds splutter add it to the tomato mixture. Mix and cook once again for two minutes so that the flavours mingle. Serve hot garnished with coriander leaves. Nutrition Info Calories 460 Carbohydrates 30.9 Protein 9.9 Fat 32.8 Other Fiber Fiber- 11.3gm #Asafoetida #Black peppercorns #Cumin seeds #Curry leaves #Dried red chillies #Mustard seeds #Oil #Salt #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article