Twist on a Classic - Tomato and Lentil Rasam with Barley

This is not exactly your traditional rasam, as rasams are typically brothy, thin and somewhat watery soups that are served along with a dal dish, typically as the second course of a south Indian meal. Tamarind and tomatoes do figure prominently in this somewhat unusual rasam as they ordinarily do, and the spices are ones that I usually include in a rasam. It makes for a delightful "gravy" to spoon over rice too. But this is a thicker version that includes pearl barley in addition to red lentils, serving not only to fill things out — making it a more filling and prominent feature of a meal — but also adding a tantalizing layer of texture. You can adjust the water content to make it thicker or thinner, depending on your...

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Posted in: International Recipes