Tomato Rasam
It’s peak tomato season and I’ve been getting so many from my garden that I’ve been making tomato sauce every few days, but now my freezer is full. I have pasta sauce, pizza sauce, masala sauce, and ranchero sauce.
I needed to find another use for tomatoes and thought that a nice, spicy Rasam soup would be good for the Fall-type weather. I found this recipe and it was exactly what I was looking for. Quick and easy!
My tweaks: I didn’t use my pressure cooker, but boiled the red lentils in a pot. They took about 30 minutes. I added some coriander seeds to the mustard seeds and made it more of a vegetable Rasam by including green and yellow beans and zucchini and yellow squash from the garden. Also used fresh hot peppers from the garden instead of the dried chilis.