Protein-rich Tomato Soup (Rasam) [Quarantine Day 6]

It’s Day 6 of self-quarantine and the cooking spree continues.

It was a cloudy, rainy day outside, so soup was on my mind. Also, I’d just finished baking a new loaf of bread. Soup and freshly baked bread – the perfect combination! Click to get my vegan bread recipe here.

So this tomato soup recipe is a slightly embellished version of a popular soup made in southern India. Since adding protein where I can is a personal goal, cause we vegetarians get very little of it, I make my tomato soup with equal parts tomatoes and dal*.

This soup is spicy and tangy – so in addition to tasting great, it’ll clear out your sinuses too, lol.


  1. 2 cups boiled/cooked split pigeon peas (toor dal*) (image below)
  2. 1 tomato, chopped finely
  3. 8-10 curry patta leaves, chopped coarsely
  4. 1 heaped tbsp fresh, minced garlic
  5. ½ tsp cumin seeds (whole jeera)
  6. 1 tsp oil or ghee*
  7. 1 tsp black pepper (coarsely powdered form)
  8. I/2 cup chopped cilantro
  9. 1-2 tsp lime juice
  10. Salt to taste


  1. Wash the split pigeon peas (until the water appears almost clear)
  2. Soak for 30-40 minutes (Optional – this dal is a bit tough to cook so soaking helps make it easier)
  3. Cook the split pigeon peas in a pressure cooker or an Instapot until soft.
  4. Place the cooked pigeon peans in a large pan.
  5. Using an immersion blender, breakdown the pigeon peas into a soupy mixture. Add water as needed.
  6. Allow mixture to simmer on medium heat while simultaneously doing the following.
  7. Heat oil in a small pan and add the cumin seeds. When they begin to pop, add the minced garlic and chopped curry leaves.
  8. Cook this mixture for 2 minutes. Then add it to the above soup.
  9. Use the same small pan to heat some more oil. Add the chopped tomatoes to the oil and allow them to soften for ~5-10 mins. When done, add the tomatoes to the dal.
  10. FINAL STEP: Add the crushed black powder, salt, and lime juice to taste.
  11. Top with finely chopped cilantro.
  12. Allow the soup to simmer on low flame for 15-20 minutes
  13. Serve hot.
Protein-rich Tomato Soup
Protein-rich Tomato Soup


P.S. I forgot to take photos at each step along the way so this post is a little light on images.

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