Tomato Rasam for the Soul
I get into big food phases, and this Tomato Rasam heralds my return to my Indian food kick of a few months back. In fact, this soup completely reminds me of a soup that I love to make from the World Vegetarian, Red Lentil Soup with Mustard Seeds and Curry Leaves (Masoor Dal Soup), minus the red lentils.
I loooove the flavors of this soup: tomatoes and garlic and ginger are particularly yummy flavors to me, and mustard seeds and chili and curry leaves are always winners, too. I knew I'd like it, but I picked it, so I'm curious to see what the rest of you think.
From the small amount I know about rasams, they're supposed to be eaten with a variety of foods as part of a complete meal. It's not a meal-in-a-bowl like most soups I tend to make, but rather, a thin soup meant to be served with/over rice. I made the soup on Monday and ate it with bread and cashews (we were running quickly to a movie), but then on Tuesday, we ate it with mixed rices and steamed broccoli. Good, but still not quite what I'm thinking (I was rushing off to another movie!) Tonight, I hope to make a spicy dal of some kind and serve it with the leftover rice and then fancy up the rest of the broccoli.
Oh, I doubled the recipe!