Amla Rasam Recipe by Ryan Fernando

Ingredients

• 200 g Amla (Indian Gooseberry) (washed, stems removed, cut into 1‑cm pieces)
• 2 medium Tomatoes (roughly chopped)
• 2 pieces Green Chilies (slit lengthwise; adjust to taste)
• 1 tsp Salt (or to taste)
• ½ tsp Turmeric Powder (ground, for color and health benefits)
• 1 cup Toor Dal (Pigeon Peas) (rinsed well)
• 4 cups Water (for boiling rasam and cooking dal)
• 1 tbsp Oil (vegetable or mustard oil)
• 1 tsp Mustard Seeds (for tempering)
• ½ tsp Cumin Seeds (for tempering)
• 8 pieces Curry Leaves (fresh)
• 2 cups Steamed Rice (cooked, for serving)
• 4 pieces Papad (Papadum) (roasted or fried, for accompaniment)

Instructions

1. Prepare the Amla

   Rinse the amla under running water, trim off the stems, and cut the fruit into roughly 1‑cm pieces. Remove any hard seeds if desired.

   Time: PT5M

2. Make the Rasam Base

   In a saucepan, combine the chopped tomatoes, slit green chilies, salt, turmeric powder, and 2 cups of water. Add the prepared amla pieces. Bring to a rolling boil, then reduce to a gentle simmer for 12‑15 minutes until the tomatoes break down and the amla softens.

   Time: PT15M

   Temperature: 100°C

3. Cook the Toor Dal

   Rinse the toor dal thoroughly. Transfer to a pressure cooker, add 2 cups of water, and cook for 2 whistles (about 8‑10 minutes) until soft but not mushy. If using a regular pot, simmer uncovered for 20‑25 minutes.

   Time: PT20M

   Temperature: 100°C

4. Prepare the Tempering (Tadka)

   Heat 1 tbsp oil in a small pan over medium heat. Add mustard seeds; when they start to pop, add cumin seeds and curry leaves. Fry for a few seconds until fragrant. Remove from heat.

   Time: PT5M

   Temperature: 180°C

5. Combine Rasam and Dal

   Pour the hot rasam soup into the cooked dal, stirring gently. Add the prepared tempering, mix well, and let the combined soup simmer for another 3‑5 minutes so the flavors meld.

   Time: PT5M

   Temperature: 90°C

6. Serve

   Ladle the hot Amla Rasam Dal into bowls. Serve alongside steamed rice and roasted/fried papad. Garnish with fresh coriander if desired.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

30 g

Fat

4 g

Fiber

5 g