Tomato Rasam Vada

Name: Tomato Rasam Vada
Cuisine: Indian
Ingredients: 1/4 cup urad dal, soaked for 2-3 hours; pinch salt; as needed oil to deep fry; 2-3 tomatoes, roughly chopped; 2-3 tbsp. tur dal, soaked for 30 minutes; 3-4 garlic cloves; 1 tsp. cumin seeds; 1/2 tsp. pepper corns; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1/4 tsp. asafoetida; 1 sprig curry leaves; to taste salt; 1/4 tsp. turmeric powder; 1 tsp. ghee; 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#zaike - This is a yummy South Indian breakfast recipe where urad dal vadas are served, dunked in rasam (soup). Here I have used some tomatoes and a little bit of tuvar dal to make this rasam. You can make it more tangier by adding some lemon juice.

It is absolutely a delicious first meal of the day. It can also be relished as a snack or as a light dinner too. Choice is yours. So do give it a try and I'm sure you'll just fall in love with this simple dish.

Bethica Das @kitchen_flavours

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Ingredients

1/4 cupurad dal, soaked for 2-3 hours
pinchsalt
as neededoil to deep fry
2-3tomatoes, roughly chopped
2-3 tbsp.tur dal, soaked for 30 minutes
3-4garlic cloves
1 tsp.cumin seeds
1/2 tsp.pepper corns
2 tbsp.oil
1/2 tsp.mustard seeds
1/4 tsp.asafoetida
1 sprigcurry leaves
to tastesalt
1/4 tsp.turmeric powder
1 tsp.ghee
1 tsp.coriander leaves, chopped

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Steps

1

Grind the urad dal with very little water into a smooth batter. Add salt and beat well till light and fluffy. Grind the cumin seeds, peppercorns and garlic into a smooth paste. Keep aside.
2

Heat oil in a pan and drop spoonfuls of the batter into the hot oil. Deep fry them to a golden colour. Drain and keep aside.
3

Pressure cook the soaked dal and tomatoes in 3-4 cups water for 4-5 whistles. After it cools down, blend it in a mixi. Strain and keep aside.
4

Heat 2 tbsp. oil and temper with mustard seeds. asafoetida and curry leaves. Saute for a few seconds and then add the ground paste and turmeric powder. Stir fry till the oil separates.
5

Add the tomato water and salt. Bring it to a boil and simmer for 2-3 minutes. Switch off the flame and add the ghee.
6

While serving, dip the vadas in the rasam and serve, garnished with coriander leaves.