Watermelon Rasam (Darboosani Rasam)
A South Indian-style lentil soup made with watermelon puree. Spicy, tangy, with a hint of sweetness.
Servings: 6
Calories: 52kcal
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
For the rasam
- ¼ cup toor dal
- ¼ tsp oil
- ⅛ tsp turmeric powder
- ½ cup water
- 1 tbsp tamarind paste
- 1.5 tbsp rasam powder
- ¾ tsp freshly ground pepper
- 2 tsp salt
- 1 cup water
- 2 tbsp cilantro
- 10 curry leaves
- 1.5 cups watermelon puree
- 1.5 cups water divided
To temper
- 2 tsp ghee
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- a pinch of asafoetida
Instructions
- Wash and pressure-cook the toor dal with water, gingelly oil, and turmeric. Cool, mash, and set aside.
- Puree the watermelon and extract about 1.5 cups of juice. Strain and filter.
- In a heavy-bottomed pan, mix the tamarind paste, rasam powder, pepper, salt, and 1 cup water.
- Heat on medium flame and let it simmer. Add cilantro and curry leaves. Bring it to a gentle boil
- Add the watermelon puree and ½ cup more water. Simmer again.
- Add the mashed toor dal. Simmer. Once the froth forms, turn off the heat.
- In a tadka pan, heat ghee. Add cumin, asafoetida, and mustard seeds.
- Once they splutter, add the tempering to the rasam.
Video
Notes
- You can use toor dal water instead of mashed toor dal.
- Adjust the rasam powder based on how sweet your watermelon juice is. If needed, add ½ tsp of chili powder.
- Adjust the spices and salt to your taste.
- Traditionally, this rasam uses katti perungayam (solid hing) instead of the powdered kind. Use whichever you have.
Nutrition
Calories: 52kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 816mg | Potassium: 139mg | Fiber: 2g | Sugar: 4g | Vitamin A: 888IU | Vitamin C: 37mg | Calcium: 29mg | Iron: 1mg