Red lentil rasam with roast red cabbage from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 220) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hiker010 on January 11, 2026

    Made Nov 2025 Not super exciting -- needed more richness (coconut milk?), maybe more salt too Used 1 tsp added salt Used green cabbage cut into 6ths (didn't have red)

  • hashi on August 05, 2025

    Quick, easy, and delicious. It’s more tart than spicy and has a nice texture. As others have mentioned, serve the cabbage on the side.

  • snackbaby on November 16, 2024

    not my favorite from this book. rasam is nice but for some reason found it difficult to navigate the roasted wedges in relation to the soup.

  • MariaSwe on May 07, 2023

    This was quite nice and easy. I thought the cabbage could have used more than a pinch of salt in the beginning. I didn't use the entire amount of Kashmiri chili but I should have. Will make again.

  • Hansyhobs on March 12, 2023

    Had a red cabbage hanging about so made this as I already had everything in. Really tasty and easy to make. I love roasted red cabbage and it works well here but you don't NEED it. Served with rice. I cooked the lentils for longer than stated as I wanted them closer to dal consistency and not soupy.

  • joelle on November 05, 2022

    The rasam was delicious! I didn't have red cabbage, so I skipped that part, but I've made a similar cabbage recipe from Meera Sodha's Fresh India, and it was very good.

  • aeybkme on March 06, 2022

    This is a great storecupboard dish. You don't need the roster red cabbage but it's very addictive!

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