Simple Gluten Free Kitchen

Lentil Quinoa Rasam

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Rasam is a traditional exotic south Indian soup served with steamed rice. I love its tangy and spicy flavor. As I enjoy cooking and brought up in a home where foods from different parts of India were cooked, so my liking for rasam goes back to my childhood days.

Update April 3rd, 2021

To see the recipe in action watch my video on YouTube

 

 

Rasam as I know is the perfect remedy soup for fever and cold. We simply do not taste food as well when our head is stuffy and nose is plugged but dry red chilies and black pepper in this soup do their work to clear stuffy sinuses. The sourness of the soup tastes good to tongue. Jaggery or brown sugar can  be added to give a mild sweet taste and it will also decrease the effect of hot chilies or their amount can be decreased according to individual tolerance.

There are three parts in making rasam. First is the rasam powder which can be bought from store or ground at home. Second is the stock that is made with water and lentils. It is flavored with sour and tart ingredients like lemon, tomatoes and tamarind. And, the third part is to flavor with more aromatics spices that are cooked briefly in little oil.

 

 

Adding quinoa to Rasam rather than serving with rice makes this a nutrient packed option.  If you haven’t used quinoa in your rasam yet, this is one that’s sure to help you make the plunge.

Lentil Quinoa Rasam

Ingredients:

1/4 cup cooked toor daal (Read notes at the end of the recipe)

4 blanched tomatoes, cubed

3/4 tsp turmeric powder

2 tbsp (30 g) seedless tamarind

2 tsp rasam powder (recipe given below)

salt to taste

1 tsp freshly ground black pepper

For tempering:

2 tbsp olive oil or desi ghee (clarified butter)

10-12 curry leaves

2-3 dry red chilies, broken

1 tsp mustard seeds

Serving suggestion

1 cup cooked quinoa

Method:

Soak tamarind in 1 cup hot water for 15 minutes. Strain the mixture through a sieve pressing the pulp to squeeze all the juices.

In a saucepan mix tamarind paste, tomatoes, cooked toor daal, rasam powder, freshly ground black pepper, 2-3 cups water and salt. Bring it to boil. Reduce the heat and simmer for 5 minutes.

Blend everything with a hand blender. Add more water if needed. It has thin consistency compared to other lentil dishes.

Heat oil in a small pan for tempering.

Add mustard seeds and when they splutter add curry leaves and broken dry red chilies. Stir well.

Pour the tempering over the prepared rasam and serve hot. Add quinoa to individual bowls.

Rasam Powder

1/2 cup coriander seeds

1.5 tbsp cumin seeds

3/4 tsp mustard seeds

1 tbsp black pepper corns

1/4 tsp methi seeds ( fenugreek seeds)

1/2 tbsp red chili powder

1/4 tsp turmeric powder

Method:

Toast the first five ingredients in a pan until fragrant.

Grind in a coffee grinder.

Remove the ground powder in a bowl.

Add turmeric powder and red chili powder.

Store the powder in an air tight bottle.

Notes. I usually remove a bowl of cooked toor daal when making sambar and freeze it. But if you are making it from scratch then cook 1 tbsp toor daal with some water, 1 clove of chopped garlic, little turmeric powder and salt. Cook until soft.
 

You might also like:

Creamy & Spicy Roasted Squash Soup
Perfect Homemade Vegan Sushi Bowl
Black Rice Khichdi

Reader Interactions

Comments

  1. Thanks for posting this “home remedy” soup. With the colder weather coming up, I am sure it will be a great go to item for when I am not feeling that good. This does have a healthy blend of ingredients, so I am sure it will help. Great post.

    Reply

  6. I’m so thankful that you have a gluten free blog because I am very unfamiliar with gluten free and I get requests for recipes quite often!

    This soup sounds like something that could become a part of the regimen I feed my family when they get sick. I’m making a note of the turmeric milk…

    Reply

  7. This sounds perfect for this time of the year when flu season picks up in full bloom. I love all the spices you use. Which is your favorite Indian cookbook or are your recipes family ones?

    Reply

  8. I have just two cookbooks which were gifted to me by my daughter and niece because of my love for baking.The traditional recipes I post are of my mother’s. when ever time permits I also love to watch shows of chef Sanjeev Kapoor, Michael Smith and Anna Olson.

    Reply

  10. I have been trying so many times to get into your blog but its say that the blog is not open to public. Thank god this time I am able to get in.

    Rasam – haha!!! lovely and simply superb, we can have rasam everyday and do like your version too.

    Reply

  16. Hi Neetu! This remedy soup will be handy before & during flu season comes! Thanks for the message on foodbuzz – no secret, just less sleep and not much TV time I guess. I start working right after kids go to sleep. 🙂 Nice to meet you!

    Reply

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