Tamil Nadu x Britain
Tomato rasam soup with grilled cheese
The rainy day lunch duo, with rasam doing the soothing.
45 minTime
21 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original531kcalsame
21 gproteinsame
7 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the toor dal with the turmeric and 200 ml water for 4 whistles on medium heat. Let the pressure release naturally and mash.
- 2Simmer the tomatoes with the tamarind, garlic, pepper, cumin, rasam powder, jaggery, 1 tsp salt and 400 ml water at a steady simmer for 15 minutes.
- 3Remove the tamarind, add the dal and half the coriander and blend until smooth. Return to the pot and heat gently.
- 4Heat the ghee on medium heat. Crackle the mustard seeds, then add the red chilli, asafoetida and curry leaves for 10 seconds. Pour over the soup.
- 5Mix the cheddar, green chilli and remaining coriander. Butter the bread on one side and make 4 sandwiches with the butter outside.
- 6Cook in a pan on medium low heat 3 minutes a side, pressing down. Cut into fingers.
Serve it like this
Pour the soup into a wide bowl, float the crackling tadka in the centre and lay toastie fingers across the rim or stacked on a side plate.
