Name: Rasam with Orange and Ghee
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tbsp Ghee or Coconut Oil (Substitute with olive oil for a lighter option.); 2 medium Tomatoes (Ripe and juicy.); 1 cup Orange Juice (Freshly squeezed preferred.); 1 tbsp Orange Zest (Avoid the bitter white pith.); 2 cloves Garlic (Smashed.); 0 inch Ginger (Julienned.); 2 tbsp Toor Dal (Boiled.); 1 tbsp Rasam Masala Powder; 1 tsp Salt (Adjust to taste.); 1 tbsp Lemon Juice (Adjust to taste.); 3-4 leaves Curry Leaves (Enhances authenticity.); 0 tsp Mustard Seeds; 1 pinch Asafoetida Powder (Optional.)

Description

A flavorful rasam made with ghee and fresh orange juice, perfect served with rice or as a soup.

Ingredients

Scale

2 tbsp Ghee or Coconut Oil (Substitute with olive oil for a lighter option.)
2 medium Tomatoes (Ripe and juicy.)
1 cup Orange Juice (Freshly squeezed preferred.)
1 tbsp Orange Zest (Avoid the bitter white pith.)
2 cloves Garlic (Smashed.)
0 inch Ginger (Julienned.)
2 tbsp Toor Dal (Boiled.)
1 tbsp Rasam Masala Powder
1 tsp Salt (Adjust to taste.)
1 tbsp Lemon Juice (Adjust to taste.)
3–4 leaves Curry Leaves (Enhances authenticity.)
0 tsp Mustard Seeds
1 pinch Asafoetida Powder (Optional.)

Cook Mode Prevent your screen from going dark

Instructions

Heat ghee or coconut oil in a pan. Add dried spices—coriander, cumin, fenugreek, black pepper, and chilies—and roast for 1-2 minutes until fragrant. Blend with turmeric into a fine powder and store any excess for later use.
In a separate pot, bring 1/2 cup of water to a gentle boil. Add the chopped tomatoes and cook for about 5 minutes or until tender. Mash them coarsely and set aside.
Combine the mashed tomatoes, 2 cups of water, boiled toor dal, rasam masala, smashed garlic, julienned ginger, and salt in a pot. Cook on medium heat for 5-8 minutes until heated through and flavors meld.
Stir in the fresh orange juice and zest, then let it simmer for an additional 5 minutes. Adjust the flavor with lemon juice for extra tartness or add some jaggery if you prefer sweetness.
In a small pan, heat ghee. Pour in mustard seeds and curry leaves until crackling and fragrant. Pour the mixture into the rasam and boil for one more minute to infuse the flavors.
Optionally strain the broth for a clear soup or serve over steamed rice with your favorite curries. Garnish with the remaining orange zest and a sprinkle of fresh cilantro for a lovely finish.

Notes

This rasam is perfect for a comforting meal or as a starter soup.
For added sweetness, you can incorporate jaggery during the cooking process.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 5g
Sodium: 300mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg