• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • LTK Shop
    • Amazon Store
  • Contact
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • LTK Shop
      • Amazon Store
    • Contact
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Soups

    Published: Sep 3, 2014 · Modified: May 17, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Tomato and Dal Rasam

    Jump to Recipe Jump to Video Print Recipe

    A delicious and comforting warm soup; this soul soother Tomato Dal Rasam is great for cold days.

    Slightly sweet, more spicy and tangy; this combination of spices and dal yields a super flavorful broth in under 30 minutes.

    Tomato Dal rasam in a white bowl topped with cilantro and placed on a gray plate with toppings on the side.

    Comforting soups are perfect for any cold evening. Sip it to warm the throat or dunk some delicious vadas or idlis in it to enjoy.

    Yes, I am talking about Rasam; a popular Indian spiced dal soup. This warm soup is great for those under the weather and also for those who want a soothing recipe.

    There are several styles of rasam; most of them have their names derived from the star ingredient in it. The word 'Rasam' means juice is Tamil and Telugu. It is the juice of tomatoes and tamarind that are flavored, tempered and served as a soup.

    Jump to:
    • What is Tomato Dal Rasam
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • More South Indian Recipes
    • Tomato Dal Rasam

    What is Tomato Dal Rasam

    Tomato Dal Rasam is a delicious soothing soup that is made with toor dal and tomatoes. We love this in cutting glasses as a drink or soup.

    Plus, it is great for enjoying some vadas or idlis. And the combination of steamed rice, this tomato dal rasam and ghee is simply heavenly!

    Like most rasam recipes, we use pantry essentials to bring this together. We need some basic Indian spices, cooked dal and rasam powder to make this easy recipe.

    Whether you are making it from scratch or using leftover boiled dal, this rasam is wonderful through the cold days.

    Why this recipe works

    • It is super easy and quick. Ready in under 30 minutes, this recipe yields a family size portion.
    • This rasam is pantry friendly and uses only a couple of refrigerated ingredients like tomatoes and curry leaves. However, if we use canned tomatoes, the recipe can be made with ingredients straight from the pantry.
    • A comforting soup that is perfect for cold days, this is so good when you have a cold. Moreover, dunk idlis or vadas and enjoy a complete meal with some coconut or tomato chutney.
    • Made in just one pot, this recipe is great for meal prep. It stays well for 3-4 days when refrigerated and can be warmed up before serving.

    This recipe is the one my mom learnt from our neighbor. They made their own rasam powder but we have been making it with store bought rasam powder and it has been great.

    This recipe has been a favorite in our families and among friends. It is so often that I make steamed idlis and serve them with rasam. It is a great way to enjoy a meal. Plus, when served with steamed rice and ghee; it is a comfort meal after indulging in festive treats or holiday recipes.

    Ingredients and Substitutions

    Ingredients for tomato dal rasam; dal, rasam powder and other ingredients in bowls in a dark board.
    • Dal: Toor dal (yellow pigeon peas) is the base for the recipe. I like to pressure cook mine with some salt and turmeric. Any way that you cook it, make sure the dal is cooked well and not grainy. This is important for smooth texture in the rasam.
    • Tomatoes: To add sourness and tang we use diced tomatoes. Ripe red tomatoes are best to use in the recipe. Thus, these are undisputedly the star of the spicy soup.
    • Ginger Chili Paste: I like to add some spice with ginger and chili paste. However, skip it for a non-spicy version. Or add diced chili and grated ginger.
    • Jaggery: To add sweetness I like to use jaggery as a sweetener. However sugar can work well too.
    • Tamarind Paste: Tamarind is almost like a compulsive ingredient in the recipe. It is great to balance the sweetness and spice with the right amount of tang. Thus it is found in most variations of rasam. However, using fresh tamarind is an option too. If using tamarind is an absolute no, add some extra lemon juice.
    • Rasam Masala: Store bought rasam powder is the best way to get all the spices in at once. However, there are several recipes to make the masala at home too.
    • Spices: As we add rasam powder to the recipe we do not need a lot of other spices. I add salt and turmeric powder only.
    • Tempering: Tempered in coconut oil or regular, this step will enhance the flavor of rasam like no other. I add mustard seeds, urad dal, asafetida, cumin seeds, curry leaves and green chili. Several recipes start with this and then add another tempering too. However, I just add one tempering at the end.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- In a thick pan add water. Add diced tomatoes, jaggery and tamarind paste.

    2- Bring the water to a boil. Then add cooked dal, ginger chili paste, turmeric and salt.

    Boil tomatoes and dal with spices to make rasam at home.

    3- Then boil the dal mix for 5-10 minutes, stirring intermittently.

    4- In a pan add oil and heat it. Then add urad dal and let it turn brown.

    Collage steps to boil and prepare tempering for making rasam.

    5- Then add mustard seeds, asafetida, cumin seeds, red or green chili and curry leaves. Once the seeds pop, turn down the heat.

    6- Then add rasam masala on the cooking dal.

    Add whole spices and add rasam powder to the mix while preparing tomato dal rasam.

    7- Then transfer the tempering on the masala and mix well.

    8- Let the rasam cook for a couple of minutes, then turn down the flame.

    Collage steps to prepare rasam at home.

    9- Finally sprinkle cilantro on top and let the rasam sit for a few minutes.

    10- Enjoy warm!

    Add cilantro and serve the rasam with rice or idli.

    Expert Tips and Notes

    • Do not boil rasam a lot after adding the rasam powder. Let it cook till frothy and then turn down the flame. A lot of recipes call for adding some cold water after turning down the heat to stop cooking the rasam further.
    • Don't have rasam powder? Easily replace it with sambar powder and ¼ teaspoon black pepper powder and ½ teaspoon cumin powder.
    • Tamarind is the best ingredient to add tang to the recipe. I would strongly not recommend skipping it. Fresh tamarind or paste works well here.
    • The rasam works really well as part of meal prep. In order to reheat the rasam, boil for a minute or two and enjoy warm.
    Pouring hot rasam in a white bowl placed on a gray plate.

    Recipe FAQs

    What is Tomato Rasam made of?

    This rasam recipe is made with tomatoes, cooked dal, rasam powder and a tempering. Together these make the best salty, slightly sweet and tangy rasam.

    Is rasam good for health?

    Rasam has a lot of tomatoes, tamarind, dal etc. These together do have a great number of health benefits. They are rich in Vitamin C, folic acid, Vitamin A, etc.

    What dal is best to make Rasam?

    Tuvar dal (yellow pigeon peas) are the best to make rasam. It cooks well and can be puréed to a smooth consistency.

    How do we serve rasam?

    Rasam is great as a warming soup. It pairs wonderfully with idli, vada or just steamed rice. This can be enjoyed in a glass as a drink too.

    More South Indian Recipes

    • Instant Pot Quinoa Bisibelebath
    • A mix of yogurt based quinoa with tempering in a green flower shaped bowl with a spoon on the side on a black background.
      Yogurt Quinoa
    • Oval platter with lemon rice against a dark background; with raita, papad and onions on the side.
      Lemon Rice
    • Rice Idli | South Indian Rice Cakes
    Side view of tomato dal rasam in a white bowl on a gray plate with boondi and cilantro in bowls around it.

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    How to plate tomato dal rasam

    Tomato Dal Rasam

    Smruti
    A delicious and soul soother soup; this Tomato Dal Rasam is great for cold days.
    Slightly sweet, more spicy and tangy; this combination of spices and dal yields a super flavorful broth.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Soup
    Cuisine South Indian
    Servings 3
    Calories 200 kcal

    Ingredients
      

    • ¾ cup toor dal (boiled)
    • 2 medium tomatoes (diced)
    • 1 tablespoon jaggery
    • 1 tablespoon tamarind paste
    • 2 teaspoon rasam powder
    • 1 teaspoon ginger chili paste
    • 1 teaspoon turmeric powder
    • 1 ¼ teaspoon salt
    • 4 cups water

    Tempering Ingredients

    • 1 ½ teaspoon oil
    • ¼ teaspoon mustard seeds
    • ¼ teaspoon cumin seeds
    • ½ teaspoon urad dal
    • ⅛ teaspoon asafetida
    • 3-4 curry leaves
    • 1-2 red/green chili

    Instructions
     

    • In a thick pan add water. Add diced tomatoes, jaggery and tamarind paste.
    • Bring the water to a boil. Then add cooked dal, ginger chili paste, turmeric and salt.
    • Boil the dal mix for 5-10 minutes, stirring intermittently.
    • In a pan add oil and heat it. Add urad dal and let it turn brown.
    • Then add mustard seeds, asafetida, cumin seeds, red or green chili and curry leaves. Once the seeds pop, turn down the heat.
    • Add rasam masala on the cooking dal.
    • Transfer the tempering on the masala and mix well.
    • Let the rasam cook for a couple of minutes, then turn down the flame.
    • Sprinkle cilantro on top and let the rasam sit for a few minutes.
    • Enjoy warm!

    Video

    Notes

    • Do not boil rasam a lot after adding the rasam powder. Let it cook till frothy and then turn down the flame. A lot of recipes call for adding some cold water after turning down the heat to stop cooking the rasam further.
    • Don't have rasam powder? Replace with sambar powder and ¼ teaspoon black pepper powder and ½ teaspoon cumin powder.
    • Tamarind is the best ingredient to add tang to the recipe. I would strongly not recommend skipping it. Fresh tamarind or paste works well here.
    • The rasam works really well as part of meal prep. In order to reheat the rasam, boil for a minute or two and enjoy warm.

    Nutrition

    Calories: 200kcalCarbohydrates: 36gProtein: 10gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 1072mgPotassium: 253mgFiber: 8gSugar: 10gVitamin A: 725IUVitamin C: 34mgCalcium: 52mgIron: 2mg
    Tried this recipe?Let us know how it was!
    « Bajra Roti: Pearl Millet flatbreads
    Rose Shaped Buns »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Summer Recipes

    • Three glasses filled with prickly pear lemonade topped with lemon, ice and mint with some mint leaves around it on a slate platter.
      Prickly Pear Lemonade
    • Litchi Ice cream in bowl
      Litchi Ice Cream
    • Top view of celery and peanut salad in a white bowl with a gold black fork in it and some peppers and celery on the side.
      Asian Peanut and Celery Salad
    • Air Fryer Paneer Tikka
    • Cherry Jam in a glass jar
      Home-made Cherry Jam
    • A glass filled with lemongrass ginger cooler topped with ice and mint leaves against a dark background.
      Lemongrass Ginger Cooler

    Popular Recipes

    • Air Fryer noodles in a tray with vegetables
      Air Fryer Noodles
    • Front view of Papdi Chaat Dip
      Papdi Chaat Dip
    • Top view of chaat
      Khasta Kachori Chaat
    • glass with rose boba tea
      Rose Boba (Bubble) Tea
    • Air Fryer Handvo in a plate with ketchup and chutney
      Air Fryer Handvo
    • Indian Mixed Fruit Cocktail Juice

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Herbivorecucina.com