Dal rasam is a South Indian lentil-based soup-like dish made with toor dal, tomatoes, tamarind, garlic, and spices. It’s a comforting dish that’s nutritious and bursting with tangy, spicy goodness. Rasam can be enjoyed as part of a traditional South Indian meal or as a soup.

In Tamil, it is called Paruppu Rasam where Paruppu means dal or lentils.

Dal rasam garnished with cilantro with spoons on the side.

The consistency of this dal rasam is watery and thin compared to normal Indian dal dishes like dal fry, sambar.

2 Tips To Make BEST Tasting Rasam

Never Boil Rasam: Turn off the stove as soon as it starts boiling (until frothy). Simmering for longer will lose its flavor and aroma.
Rest for 15 Minutes Covered: As soon as you turn off the stove, cover the pan with lid and let it rest for 10-15 minutes. This allows the flavors to meld together and infuse the broth.

Ingredient Notes

Toor dal: As the name says dal rasam, we are using toor dal here. Yes, there are many rasam varieties made without lentils like tomato rasam, pepper rasam, lemon rasam.
Tamarind: You can use seedless tamarind, soak it in hot water for 15 minutes, and squeeze out the pulp. For convenience purposes, I have used ready-made tamarind paste.
Spices-Garlic Mixture: Coarsely crush peppercorns, cumin seeds, and garlic cloves together to make a coarse paste. You can use a mortar and pestle or a wet jar of a spice grinder.
Curry leaves: It adds a nice flavor and aroma.
Rasam powder: I have used my homemade rasam powder. But you can use your favorite store-bought brand.
Cilantro: It is a must to add fresh flavor.

Step By Step Photo Instructions

Full instructions are in the recipe card at the end of the post. This is just the overview and notes on how to make dal rasam aka paruppu rasam.

Freezer-Friendly Rasam Cubes: I have made a large batch of rasam mixture (minus water), divided into ¼ cup portions, and frozen them. You’ll see the pics below. So whenever I am craving rasam, I just have to add water, bring it to a boil, garnish with cilantro and rasam is ready. However, you can simply make rasam for fresh consumption by following the same method.

1) Start by boiling the toor dal. Because I am freezing the rasam mixture, I have added less water while boiling the dal so the mixture stays thick. Otherwise, you can add a little more water while boiling dal.

I have used the instant pot (PIP) method to boil dal and it took around 8 minutes on manual mode.

Collage of 2 images showing raw dal and cooked dal.

2) Make the tempering of mustard seeds, dried chilies, and curry leaves. Also, saute pepper-cumin-garlic paste and mix in turmeric powder and hing.

Collage of 4 images showing tempering of spices.

3) Cook tomatoes until soften. Add tamarind paste and rasam powder. Mix everything well.

Collage of 4 images showing cooking tomatoes, adding tamarind and rasam powder.

4) Mix in cooked, mashed dal. The rasam mixture is ready to be frozen.

Collage of 2 images showing adding and mixing cooked dal.

NOTE: If making rasam right away then add water and bring it to a boil. As soon as it starts boiling, turn off the stove. Cover, and rest for 15 minutes. Garnish with cilantro and serve.

Freezing Rasam Mixture

I prefer to freeze them in ¼ cup portions. I have used these silicone moulds. So this one portion makes 1 small bowl of rasam.

To freeze, divide the mixture, freeze until frozen, then transfer to a freezer-safe ziplock bag. Remove as much air as possible and seal the ziplock bag. Store in the freezer.

In the freezer, it stays good for up to 3 months.

Collage of 3 images showing freezing rasam mixture in cubes and storing in ziplock bag.

Make Dal Rasam Using Frozen Cubes

Simply add water and rasam cubes in a saucepan, and bring it to a simmer. As soon as it starts boiling, turn off the stove, cover, and rest for 15 minutes. Then garnish with cilantro and serve.

¼ cup size frozen Rasam requires around ¾ cup water.

Collage of 4 images showing frozen rasam cubes in water, simmering, adding cilantro.

Serving Ideas

Rasam Rice & Veggies: This is the traditional way of enjoying rasam. A plain steamed rice, mixed with rasam and a side of vegetable stir fry like okra fry, potato fry or any poriyal dish. A side of papad for a crunch will complete the meal.

As a soup: Have this dal rasam on its own when you have a cough, or cold as it is considered a traditional home remedy.

Dal rasam served in a steel serving bowl.

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry