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Soups Chicken Mulligatawny Vegetable Mulligatawny Rasam Spinach and Chicken Soup   Rasam   Servings 6 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 3 cups Water 1 cup Orange Daal (Toor Daal) 2 tbsp Oil 1 tsp Black Mustard Seeds 5 Cumin Seeds 4 Large tomatoes peeled and quartered 1/4 tsp Ground Black Pepper 1 1/4 Cumin Powder 2 cloves Minced Garlic 1 cup Water 1 1/4 tsp Salt   Extra Water 2 tbsp Lemon Juice 2 tbsp Chopped Cilantro for garnish Preparation The tomatoes should be peeled and quartered Bring water to boil in a saucepan, add the lentils, reduce heat, cover, and cook until tender, about 30 minutes. Meanwhile, heat the oil in a heavy pot to medium high, add the mustard and cumin seeds, and let cook until the seeds begin to pop. Reduce heat to low and cover for a minute or two. Be careful that the seeds don't burn. Toss in the quartered tomatoes, the pepper, cumin, and minced garlic and saute for a few minutes to release and concentrate flavors. Add one cup of water and salt and scrape up the pan to dissolve into the water. Let boil uncovered until the liquid is reduced by half. Stir in the lentils, and add enough water to bring the quantity up to 6 cups. Let simmer for 10-20 minutes. When ready to serve, whisk in the lemon juice, ladle into bowls, and sprinkle each with finely chopped cilantro leaves.