Tomato Rasam (South Indian Pepper Soup)

This South Indian classic offers intense digestive comfort through black pepper and garlic, utilizing split pea broth for a light plant-based protein boost without heavy added fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 50 g dry split peas (used in place of toor dal) · 182 kcal in the whole recipe
• 300 g ripe tomatoes, chopped · 54 kcal in the whole recipe
• 15 g tamarind paste · 36 kcal in the whole recipe
• 16 g garlic, crushed · 24 kcal in the whole recipe
• 5 g olive oil · 44 kcal in the whole recipe
• 15 g fresh cilantro, finely chopped · 4 kcal in the whole recipe
• 1 tsp black pepper, 1 tsp cumin seeds, 1/2 tsp turmeric, curry leaves, salt, and water

Method

1. Boil 50 g dry split peas in 500 ml water until soft, strain and keep both the cooking broth and mashed peas.

   

2. Dry-roast 1 tsp black pepper, 1 tsp cumin seeds, and 16 g garlic in a skillet for 2 minutes, then crush into a coarse spice mix.

   

3. In a soup pot, combine 300 g chopped tomatoes, 15 g tamarind paste, turmeric, salt, and 500 ml water, then simmer at 100°C (212°F) for 10 minutes.

   

4. Add the crushed garlic-spice mix along with the cooked split peas and broth, simmering gently for 5 minutes until frothy.

   

5. Temper curry leaves in 5 g olive oil, pour over the soup, mix in 15 g cilantro, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.