Total Time
Prep 30 mins
Cook 15 mins

This is one way I make Rasam (a tamarind based gram soup like dish which can be served with simple steamed rice and a vegetable and also a meat side dish or also as an accompaniment)This recipe is from the Compilation of recipes from the Master Chefs of India.

Ingredients Nutrition


  1. Heat oil.
  2. Add the mustard seeds, as soon as they splutter add the red chillies (whole), curry leaves, asafoetida and garlic and saute for 2 mins.
  3. Add the turmeric, red gram, tomatoes, peppercorns, green chilli, tamarind pulp and salt.
  4. Mix and add 2-3 cups of water.
  5. (if using pressure cooker add 2 cups and if cooking open add 3 cups).
  6. Bring to a boil and simmer till dal is tender and soft.
  7. Garnish with cilantro.
  8. Serve hot.


Most Helpful

i enjoy rasam with the red gram much more than others i have tried. i do love this with additional garlic and rice!! thanks for posting!

Zaccaria September 06, 2007

Very nice! I thought the tamarind was a little too predominant, but it should be noted that I could only get dried curry leaves, which didn't seem to have a lot of flavour. I also left out the asafoetida. Fay says not to keep lentil dishes around too long, but I thought this was better for lunch the next day - the flavours seemed to have blended and mellowed.

Jenny Sanders May 07, 2004

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