Ginger Rasam – Lentil Soup 

Rasam is a very tasty authentic South Indian soup, Made with split yellow lentils and spiced with ginger. It is such a hearty and soul soothing soup. It’s comfort food at its best and I’m happy to share the recipe with you!

Ginger Rasam 


How Rasam got the name Mulligatawny!
You might have seen Rasam listed in all the Indian restaurant menus as “Mulligatawny soup”. Let me tell you the story behind this. Rasam is an authentic South Indian vegetarian soup. In Tamil we say “Milagu Thani” which translates to pepper water or broth. British people who were stationed in India couldn’t pronounce it the way we did hence it got the name “Mulligatawny.” They loved this soup so much they adapted this recipe from us and put their own touch to suit their palate. Even after they left India the name still got stuck with us. Now every household has their own version of Mulligatawny soup. 

We make varieties of Rasam. Garlic rasam , tomato rasam , pepper rasam even pineapple rasam . These are made with tangy, spicy broth spiced with coriander, cumin, red chili, tamarind and pepper. But this rasam is different it is made with split yellow lentils and the special ingredient is, you guessed it right it’s ginger .

Now you know the story let’s move on to the recipe

  • Diced Tomato….1
  • Green chili …. 2 or 3 
  • Grated ginger … 1 tablespoon
  • Cumin seeds … 1 teaspoon
  • Coriander …. Both stems and leaves
  • curry leaves …. Few 
  • lime juice … 1 teaspoon.


Toor dal (Split yellow lentils)…………….1/2 cup cooked and mashed.


Heat oil in a pan add the tomatoes and the green chili , sauté it for a minute . Then add 4 cups of water and a teaspoon of turmeric powder cover it and let it come to a boil . 


Once the tomatoes are softened add the cooked lentils and mix it well , then add the grated ginger and salt and let it simmer for a couple of minutes . 


Now the Rasam is ready we have to season it . Heat the oil, add the cumin seeds, let it pop then add the curry leaves and immediately pour it on top of the Rasam. This is a very important step since it gives that extra depth of flavor to it.


Now it’s time to garnish the rasam,add the chopped coriander leaves. I add the stems as well it gets slightly cooked in the hot rasam and when you sip it the aroma it emits is out of this world. 

Add the lime juice . I always use lime for savory dishes it really makes a difference. Finally comes the lime zest . I grate a little bit of the lime zest which makes this soup very fragrant . The combination of ginger, lime and coriander makes it very refreshing . 


No soup is complete without crackers. It’s called vathal in south India. We make two types of crackers . These colorful crackers are made of wheat flour and tapioca flour . Other one is called papad and it’s made of rice flour and urad dal . Both of them are very crunchy and yummy and a great accompaniment with this soup . 



This soup is very hearty and satisfying, it literally soothes your soul. We really enjoy this soup with the side of steamed rice and South Indian style pan fried potatoes and of course some crackers to go with it . 

Hope you make this soup and enjoy it as much as my family does. 

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3 Comments Add yours

  1. Masala Vegan says:

    Rasam and papad are certainly made for each other. Thanks for the refreshing post!

    Liked by 1 person

  2. Leyla says:

    I learned something new today😊Thank you for sharing👌

    Liked by 1 person

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