Green goddess rasam

One of my favourite South Indian soups is rasam (pronounced rus-um), which can best be described as a spiced, fiery, peppery broth that is rather light yet wholesome. Rasam is also considered by some to have a healing touch. Instead of going with the traditional tomato-based recipe that makes a reddish-brown rasam, I've taken a few liberties along with a little inspiration from a rasam we tried at modern Indian restaurant in Bombay, as well as green goddess dressing. The result is a light lentil broth that's full of spicy heat and fresh herb flavours, making it one refreshing soup!

Credit: Nik Sharma

• serves

  6

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 20 whole black peppercorns
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 tsp ground turmeric
• ¾ cup split red lentils (masoor dal), rinsed, drained
• 2 litres water, at room temperature
• 1 tsp tomato paste
• 1 tsp tamarind paste (you might need to add a little more)
• 2 packed cups spinach leaves (inner stem removed)
• 1 bunch coriander, leaves picked
• ¼ packed cup tarragon leaves
• 6 spring onions (scallions), trimmed, white and green part roughly chopped
• 1 large jalapeno chilli, chopped (if you prefer less hot, remove the seeds) 
• 2 garlic cloves, finely chopped
• 1½ tsp sea salt
• 60 ml (¼ cup) vegetable oil
• 1 tsp black mustard seeds
• 4 dried small kashmiri chillis (see Note)
• 6 fresh or dried curry leaves
• steamed basmati rice, to serve (optional)

Instructions

Using a mortar and pestle or spice grinder, grind the peppercorns, cumin and coriander seeds to a coarse powder.

Place the freshly ground spices, turmeric, lentils and water in a large heavy-based stockpot over high heat. Bring to the boil, then reduce heat to medium-high and cook for 10 minutes or until the lentils are soft and translucent.

Scoop out 125 ml (½ cup) cooking liquid and combine with the tomato paste and tamarind in a bowl to form a slurry. Return the slurry to the stockpot and stir to combine. Cook for 1 minute, then remove from heat and set aside to cool for 10 minutes.

Meanwhile, place the spinach, coriander, tarragon, spring onions, jalapeno chilli, garlic and 125 ml (½ cup) broth (avoid the lentils from the broth) in the bowl of a food processor. Process until a smooth paste.

Stir the paste into the lentil soup. Add the salt, then taste and adjust the seasoning if necessary (you might need to add a little more salt or tamarind). Divide the soup among the bowls.

Heat the oil in small saucepan or frypan over medium-high heat for 45-60 seconds or until hot. Add the mustard seeds and cook for 10–15 seconds or until they begin to sputter. Add the kashmiri chillis and curry leaves, and cook for a further 10-12 seconds or until puffed and darkened a little. Immediately remove and pour mixture over the soup, then serve with rice on the side, if desired.

Note

• Serve the soup as soon as it is prepared to keep it as brightly green as possible. 

• Kashmiri chillies are available from Indian food shops and spice shops.

• 20 peppercorns might seem a lot but it gives this soup its characteristic fiery taste.

Recipe from A Brown Table by Nik Sharma, with photographs by Nik Sharma.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.