Pongal Rasam

Pongal Rasam is a flavorful and aromatic South Indian soup that combines the wholesome goodness of lentils and spices with a tangy tamarind base. This healthy dish is perfect for warming the soul and can be enjoyed as a light meal or appetizer.

Ingredients

• Toor dal (split pigeon peas) - 50 grams
• Water - 500 ml
• Tamarind paste - 1 tablespoon
• Tomato - 1 medium, chopped
• Turmeric powder - 1/4 teaspoon
• Rasam powder - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Curry leaves - 8-10 leaves
• Ginger - 1 teaspoon, grated
• Green chili - 1, slit
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Rinse the toor dal in water and cook it in a pressure cooker with 200 ml of water for about 3 whistles or until soft.
2. In a pot, combine the cooked dal, remaining water, tamarind paste, chopped tomato, turmeric powder, rasam powder, and salt. Bring to a boil.
3. In a small pan, heat a teaspoon of oil and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, grated ginger, and green chili. Sauté for a minute.
4. Pour the tempering over the boiling rasam mixture and let it simmer for 10 minutes.
5. Garnish with fresh coriander leaves and serve hot.

Nutrition

• Calories: 140
• Protein: 6 g
• Carbs: 25 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.5 L

Health Benefits

• Rich in protein and dietary fiber from lentils.
• Contains anti-inflammatory spices and antioxidants.

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