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Dal Rasam recipe (Paruppu rasam)
Dal rasam recipe – a spicy, hot rasam recipe made with cooked, mashed dal and flavored with tomato, tamarind, rasam powder and few other spices.
Course
Main Course
Cuisine
South Indian
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
servings
Calories
58
kcal
Author
Kanan
Ingredients
For tamarind water
▢
1
tablespoon
Tamarind
or 2 teaspoons of tamarind paste
▢
¼
cup
Water
warm
For pressure cooking:
▢
¼
cup
Arhar dal (toor dal or split pigeon peas)
▢
¼
teaspoon
Turmeric powder
▢
½
teaspoon
Oil
to add into pressure cooker
▢
¾
cup
Water
Making dal rasam recipe:
▢
1 ½
teaspoon
Oil
for tempering
▢
½
teaspoon
Mustard seeds
▢
½
teaspoon
Urad dal (split, skinless black gram)
▢
3
Dried red chilies
stems removed and broken
▢
6-7
Curry leaves
▢
⅛
teaspoon
Hing (Asafoetida)
▢
1 small
Tomato
roughly crushed
▢
½ + ½
tablespoon
Cilantro or coriander leaves
finely chopped
▢
2
cloves
Garlic
smashed
▢
2
cups
Water
▢
1
teaspoon
Rasam powder
▢
Salt to taste
▢
¼ to ½
teaspoon
Black pepper powder
▢
1
teaspoon
Cumin seeds
crushed
Instructions
Making tamarind water:
First soak the tamarind in the warm water for 15-20 minutes.
After the soaking time, squeeze and extract the pulp.
Strain the mixture. If using seedless tamarind then you may not need to strain it. Keep it aside.
Pressure cooking the dal:
While tamarind is soaking, wash the toor dal under running cold water till water runs clear.
Add that to the pressure cooker. Also add turmeric powder and oil.
Add water. Cover the cooker with lid and put the weight on.
Pressure cook it on medium heat for 3-4 whistles.
Let the pressure go down by itself then open the lid. Now slightly mash the dal using spatula or back of the spoon. Keep it aside.
Making dal rasam or paruppu rasam recipe:
Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
Then add urad dal. Saute till dal is light brown in color.
Now add dried red chilies and curry leaves. Saute for 30-40 seconds.
Then add hing.
Immediately add crushed tomato.
Also add smashed garlic cloves and chopped coriander leaves.
Add prepared tamarind extract and water.
Turn the heat on medium and add rasam powder and salt. Mix well.
Let it come to a boil.
Once it starts boiling, add mashed dal. Stir well to combine.
Now add crushed cumin seeds and black pepper powder. Mix well.
Let it come to a boil.
Once you get the boil, immediately turn off the stove. Rasam should never boil otherwise it loses its flavor.
Add chopped coriander leaves.
Cover the pan and let it sit for 15 minutes before serving.
Then remove it to a serving bowl and serve.
If you want you can strain the rasam and then serve.
Nutrition
Calories:
58
kcal
|
Carbohydrates:
9.2
g
|
Protein:
2.3
g
|
Fat:
1.8
g
|
Saturated Fat:
0.2
g
|
Cholesterol:
0
mg
|
Sodium:
595
mg
|
Potassium:
161
mg
|
Fiber:
2
g
|
Sugar:
3.5
g
*Nutrition information is a rough estimate for 1 serving
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