Recipes Soup Tomato Lemon Rasam Be the first to rate & review! This rasam has the tangy flavor profile you expect from the South Indian favorite, but gets its punchy brightness from lemon juice stirred in at the end instead of the traditional tamarind. The broth may appear to be simple, but boasts great depth of flavor from warm spices like cumin and coriander and the blend of ginger, garlic and chiles mixed in, plus the fried curry leaves, turmeric and mustard seeds. The chopped cilantro added before serving add green herbal notes, especially as they meld into the warm broth. Rasam can be served as an accompaniment to rice or dosa or eaten on its own; it's especially soothing on a chilly night or when you are feeling sick. By Chandra Ram Chandra Ram Instagram Website Title: Associate Editorial Director, Food & WineLocation: ChicagoEducation: Bachelor's in Journalism from Loyola University Chicago Certified Sommelier, Court of Master SommeliersExpertise: cooking, baking, writing, editing, chefs, restaurants.Experience: Chandra Ram is a James Beard- and IACP-nominated food writer, editor, and cookbook author. She worked in restaurants for years before turning to food writing and has won multiple awards for her work, including more than a dozen Jesse H. Neal awards and the McAllister Editorial Fellowship.Chandra has been cooking since she was old enough to help her mother in the kitchen, and parlayed her love of food into a career that keeps her busy between the stove and her desk.As the associate editorial director for food, Chandra strategizes how to produce the tastiest recipes to help readers create delicious food in their home kitchens. She's worked in many different corners of the food world, from bartending at a French restaurant in London to running a catering business in Maine and consulting with restaurant owners on how to improve their menus all over the country.Her writing has been featured in Food & Wine, Food52, Epicurious, Gravy, Kitchn, and Plate. She is a frequent speaker at food events and industry conferences, and an interview subject for podcasts and video programs. Food & Wine's Editorial Guidelines Published on April 22, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Sarah Crowder / Food Styling by Chandra Ram Active Time: 20 mins Total Time: 55 mins Servings: 4 Ingredients ½ cup toor dal (split yellow pigeon peas) 1 teaspoon turmeric powder, divided 2 teaspoons cumin seeds 2 teaspoons coriander seeds 1 tablespoon freshly cracked black pepper 1 (2-inch) piece fresh ginger, peeled and finely chopped 1 Serrano chile, chopped 4 large cloves garlic, chopped 1 teaspoon vegetable oil 1 teaspoon yellow mustard seeds 15 curry leaves, torn into pieces 1 (14.5-oz.) can chopped tomatoes ¼ teaspoon asafoetida ½ teaspoon kosher salt ¼ cup fresh lemon juice (from 1 lemon) ½ cup chopped cilantro Directions Rinse pigeon peas, then place in a medium pot with 1/2 teaspoon turmeric and 1 cup water over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Stir, then simmer for another 10 minutes if needed, or until pigeon peas are soft. While dal cooks, combine cumin seeds, coriander seeds, pepper, ginger, chile, and garlic in a blender and blend into a thick paste. Set aside. Mash cooked pigeon peas, then scoop them out of the pot and transfer to a bowl. Wipe pot clean with a paper towel. Heat oil in pot until shimmering, about 1 minute. Add mustard seeds, curry leaves and remaining 1/2 teaspoon turmeric and cook until curry leaves sizzle and mustard seeds begin to pop, about 90 seconds. Add tomatoes with their juices, ginger-garlic spice paste and asafoetida to the pot, and stir until combined. Add cooked pigeon peas, 3 cups water and salt. Stir, then simmer 10 minutes. Stir in lemon juice, taste for seasoning, and top with chopped cilantro. Rate it Print