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SLOW COOKER SIZE: 3½ QUART (3.32 L); COOKING TIME: 4 HOURS ON HIGH; YIELD: 12 CUPS (2.84 L)

 This soup is a mainstay in most South Indian households. The unique and tangy flavor comes from the combination of tomatoes and tamarind. I experimented with several recipes shared with me by family friends, only to find them complicated. They’d have you soak or pressure cook the lentils, then cook the tomatoes separately, and then make the tempering (tarka) on the side. I honestly didn’t have time for that, so I turned to my slow cooker and was pleasantly surprised to find that it actually worked!




  • ½ cup (96 g) dried split and skinned pigeon peas (toor dal), cleaned and washed
  • 4 medium tomatoes, peeled and roughly chopped (4 cups [640 g])
  • 1 (1-inch [2.5-cm]) piece ginger root, peeled and grated or minced
  • 2 teaspoons coarse sea salt
  • 1 teaspoon turmeric powder
  • 1 cup (237 mL) Tamarind Juice 
  • 2 tablespoons Rasam Powder 
  • 7 cups (1.66 L) water
  • 1 tablespoon oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 15–20 curry leaves, roughly chopped
  • 1 heaping tablespoon chopped fresh cilantro, for garnish
  • Lemon wedges, for garnish


  1. Put the pigeon peas, tomatoes, ginger root, salt, turmeric, Tamarind Juice, Rasam Powder, and water in the slow cooker. Cook on high for 3½ hours. 
  2. Blend with an immersion blender, in a traditional blender, or in a powerful blender, such as a Vitamix.
  3. Meanwhile, on the stovetop, make the tempering (tarka). In a sauté pan, heat the oil over medium-high heat. Add the mustard and cumin and cook until the mixture sizzles, about 30 seconds. Add the curry leaves and cook until the leaves turn slightly brown and begin to curl. Be careful to mix occasionally so the spices don’t burn. After 1 to 2 minutes, put the hot mixture into the slow cooker.
  4. Cook the soup for another 30 minutes and serve immediately, garnished with the cilantro and a lemon wedge. I love serving this in a shot glass with grated lemon zest for parties.


Note: 
Use a serrated peeler to most easily peel tomatoes, or follow the steps shown on page 43. If you don’t have time to prepare Tamarind Juice, substitute 1 to 2 teaspoons tamarind paste for 1 cup juice. And if you don’t have Rasam Powder handy, no worries. The soup is still delicious without it. To get the traditional thin, broth-like consistency, peeling the tomatoes is key. You can also strain the soup before serving.

To make this dish in a 5-quart (4.74-L) slow cooker, double all the ingredients except the water (use 10 cups (2.37L) and follow the above steps. Cook on high for 4½ hours, blend, and cook for another 30 minutes. Makes 21 cups (4.98 L). Yes, your slow cooker will be very full, but don’t worry—it won’t overflow.

South Indian Tomato and Tamarind Soup (Rasam)


SLOW COOKER SIZE: 3½ QUART (3.32 L); COOKING TIME: 4 HOURS ON HIGH; YIELD: 12 CUPS (2.84 L)

 This soup is a mainstay in most South Indian households. The unique and tangy flavor comes from the combination of tomatoes and tamarind. I experimented with several recipes shared with me by family friends, only to find them complicated. They’d have you soak or pressure cook the lentils, then cook the tomatoes separately, and then make the tempering (tarka) on the side. I honestly didn’t have time for that, so I turned to my slow cooker and was pleasantly surprised to find that it actually worked!




  • ½ cup (96 g) dried split and skinned pigeon peas (toor dal), cleaned and washed
  • 4 medium tomatoes, peeled and roughly chopped (4 cups [640 g])
  • 1 (1-inch [2.5-cm]) piece ginger root, peeled and grated or minced
  • 2 teaspoons coarse sea salt
  • 1 teaspoon turmeric powder
  • 1 cup (237 mL) Tamarind Juice 
  • 2 tablespoons Rasam Powder 
  • 7 cups (1.66 L) water
  • 1 tablespoon oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 15–20 curry leaves, roughly chopped
  • 1 heaping tablespoon chopped fresh cilantro, for garnish
  • Lemon wedges, for garnish


  1. Put the pigeon peas, tomatoes, ginger root, salt, turmeric, Tamarind Juice, Rasam Powder, and water in the slow cooker. Cook on high for 3½ hours. 
  2. Blend with an immersion blender, in a traditional blender, or in a powerful blender, such as a Vitamix.
  3. Meanwhile, on the stovetop, make the tempering (tarka). In a sauté pan, heat the oil over medium-high heat. Add the mustard and cumin and cook until the mixture sizzles, about 30 seconds. Add the curry leaves and cook until the leaves turn slightly brown and begin to curl. Be careful to mix occasionally so the spices don’t burn. After 1 to 2 minutes, put the hot mixture into the slow cooker.
  4. Cook the soup for another 30 minutes and serve immediately, garnished with the cilantro and a lemon wedge. I love serving this in a shot glass with grated lemon zest for parties.


Note: 
Use a serrated peeler to most easily peel tomatoes, or follow the steps shown on page 43. If you don’t have time to prepare Tamarind Juice, substitute 1 to 2 teaspoons tamarind paste for 1 cup juice. And if you don’t have Rasam Powder handy, no worries. The soup is still delicious without it. To get the traditional thin, broth-like consistency, peeling the tomatoes is key. You can also strain the soup before serving.

To make this dish in a 5-quart (4.74-L) slow cooker, double all the ingredients except the water (use 10 cups (2.37L) and follow the above steps. Cook on high for 4½ hours, blend, and cook for another 30 minutes. Makes 21 cups (4.98 L). Yes, your slow cooker will be very full, but don’t worry—it won’t overflow.
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