Tomato rasam with steamed rice

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 4 tomatoes tomatoes, chopped
• 2 tbsp tamarind (imli) pulp
• 50 g toor dal (split pigeon peas), cooked and mashed
• 1 tbsp rasam powder
• 0.25 tsp turmeric powder (haldi)
• 1 tsp mustard seeds (rai)
• 8 leaves curry leaves
• 1 tbsp cooking oil
• 2 cups cooked rice (chawal), about 480 g, cooked, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Simmer the chopped tomatoes with the tamarind pulp, turmeric and about 3 cups (about 720 ml) water for 10 minutes.
2. 2Step 2. Stir in the mashed dal and rasam powder, and simmer for a further 5 minutes.
3. 3Step 3. Heat the oil in a small pan, splutter mustard seeds and curry leaves, and pour the tempering into the rasam.
4. 4Step 4. Season with salt and let it just come to a simmer again — do not boil hard, or the flavour turns flat.
5. 5Step 5. Serve hot, spooned over steamed rice or sipped on its own as a light soup.

Allergens for your selection

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Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.