Rasam
A South Indian soup made with pungent spices and sour tamarind, Rasam or ‘king soup’ is an Ayurvedic hug in a mug. It’s the Indian chicken soup for the soul and food to feed a cold, opening up the sinuses and melting away the mucus. I learnt how to make it at Vana Ayurveda Retreat in northern India. Being mostly Vata Dosha, which loves sour and salty, I had one taste of this hot, peppery, tangy soup and was hooked. Its Agni-boosting qualities stir the appetite and revitalise, which also makes it a good starter at Indian weddings to aid the feasting.
There are different ways to make and enjoy Rasam. Some are just broths flavoured with the essential oils of the aromatic spices and others include lentils to make it more nourishing. If digestion is compromised by illness, then those made with lentils are gently strained so that the broth remains clear while taking on the extra nourishment from the dal. Otherwise, it is served as a soupy dal over a bowl of hot basmati rice. I love this recipe in the winter as a suppertime staple to combat the wet and cold, and to add balance when we are gearing up for holiday festivities.
Serves 2
80g toor dal or split mung dal, soaked for at least 2 hours
1 tbsp ghee
1 tsp black mustard seeds
2 bay leaves
2 cinnamon sticks
1 tsp coriander seeds
4 cloves
5 black peppercorns
6 curry leaves
1 clove garlic, crushed
2.5cm (1in) piece of fresh ginger, crushed
1½ tsp tamarind paste (see here)
1 litre (4 cups) water
25g fresh coriander, stalks and leaves, chopped
sea salt, to taste
1 Rinse the dal two to three times and dram. Melt the ghee in a medium saucepan over medium-high heat, then add the mustard seeds and cook until they start to pop. Add the remaining spices and curry leaves and fry for 2 minutes.
2 Add the garlic and ginger and fry for another 2 minutes, then add the tamarind paste and cook for 5 minutes. Add the dal and water and bring to the boil. Reduce the heat and simmer, lid on, for 30 minutes.
3 Taste and adjust the seasoning. Strain gently without pressing to get a thin broth, otherwise enjoy as a soup or over rice. Garnish with the coriander and add a pinch of salt to taste before serving.