Rasam is a South Indian soup that can be served many ways. This bright and flavorful rasam is made with bright, earthy beets, lentils, and yogurt. A dish served over brown rice makes it a great meal for Meatless Monday!
I’ve shared a number of recipes for rasam, a spicy and sour South Indian lentil soup, on the blog from the traditional tomato one I grew up eating to the roasted squash and coconut milk version inspired by Thai curries. This time, my rasam recipe takes a turn with beets from the Greenmarket.
In teaching cooking classes and now writing a book on South Indian recipes, I’m constantly trying to provide students and readers with a number of ways to use Indian ingredients. I know when I buy special items to make a recipe out of a new cookbook, it always irks me to see those same ingredients sitting in my cupboard months later. My goal is that if you do go out and buy rasam powder (made from a blend of roasted spices, red chili peppers and curry leaves) for instance, you’ll be able to use it in a variety of ways, whether it be in this recipe or maybe in a greens stir-fry. 
The sourness in this rasam comes from lemon and for herbs I had parsley but you can also use cilantro. I served the beet rasam over brown rice with Greek yogurt.
Print
Hearty Beet and Red Lentil Soup
- Total Time: 26 minutes
- Yield: 4 servings 1x
Description
An earthy and nourishing soup where sweet beets and wholesome red lentils are simmered with fragrant South Indian spices. Perfect for a light yet satisfying meal.
Ingredients
- 1/2 cup (118ml) red lentils
- 1/4 teaspoon (1.2ml) turmeric powder
- 1 tablespoon (15ml) sunflower oil
- 1/2 teaspoon (2.5ml) cumin seeds
- pinch of asafetida (hing)
- 1/2 red onion (sliced in half circles)
- 1 beet (peeled and diced)
- 2 teaspoons (10ml) rasam powder
- 2 to 3 tablespoons (30-44ml) lemon juice
- parsley or cilantro leaves (chopped)
- salt to taste
Instructions
- Rinse the red lentils under cold water. Place them in a pot with enough water to cover by 2 inches, add the turmeric powder, and bring to a boil. Reduce heat and simmer for 12 to 15 minutes until soft. Set aside.
- Heat the sunflower oil in a separate large pot over medium heat. Add the cumin seeds and asafetida and let them sizzle for about 15 seconds until fragrant.
- Add the sliced red onion and cook for 3 to 4 minutes until translucent. Add the diced beet and rasam powder, stir well, and cook for 2 minutes.
- Pour in the tamarind water (or lemon juice mixed with water) and enough water to cover the beets. Simmer for 10 to 12 minutes until the beet is fork-tender.
- Add the cooked lentils along with their liquid. Stir everything together and simmer for another 5 minutes. Season with salt to taste. Serve hot, garnished with fresh curry leaves or cilantro.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Cuisine: Indian
Frequently Asked Questions
Can I substitute the brown rice with another grain for the beet rasam?
Yes, you can substitute brown rice with quinoa, millet, or even white rice, depending on your preference.
How can I adjust the sourness of the beet rasam if I find it too tangy?
You can reduce the amount of lemon juice added or balance it with a bit more yogurt to mellow the sourness.
What should I do if I can’t find rasam powder?
If you can’t find rasam powder, you can make a simple blend using equal parts of ground cumin, coriander, and a pinch of chili powder to mimic its flavors.
Hell Chitra, very nice with beets :)
Did you use your own rasam powder?
Send message if you want to. [email protected]
Iam chef interested in vegetarian, vegan food and ayurveda also :)
This is interesting :)
Martin