Moong dal gives rasam a makeover

(Moong dal can be added to Tomato Rasam for a heartier soup)

The Tomato Rasam recipe has become a house favorite. I crave the soothing fire of spice that makes this soup a perfect winter tonic.

I have been making it a couple times a week, and my husband and I have been enjoying its therapeutic and tasty punch.

I've taken the leftover soup to another level by adding moong dal to the rasam. It's almost like a sambar now, a lentil sauce that is usually served with masala dosai or with rice or as a soup.

Here is what I did.

I had about half a pot left from the recipe, which I brought to a near boil.
Then I added a half cup of moong dal that had been picked over and washed.
I brought it back up to a simmer and let it cook for about 20-25 minutes, until the tiny lentils were soft.
I added a pinch more salt and that was it.

If you like the rasam, you are going to love this.

Satisfying and hearty, this soup is a keeper.