Dal Rasam Recipe (Paruppu Rasam)
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.
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
Ingredient Notes
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.
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.
3) Cook tomatoes until soften. Add tamarind paste and rasam powder. Mix everything well.
4) Mix in cooked, mashed dal. The rasam mixture is ready to be frozen.
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.
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.
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.
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
Dal Rasam Recipe (Paruppu Rasam)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- ½ cup Arhar dal (toor dal or split pigeon peas)
- ¾ cup Water, to pressure cook dal
- 2 tablespoon Tamarind, soaked in ½ cup of hot water, (or use 1 tablespoon tamarind paste)
- 1 ½ teaspoon Cumin seeds
- 1 ½ teaspoon Black peppercorns
- 4 cloves Garlic, crush pepper, cumin and garlic together coarsely
- 1 ½ tablespoons Oil
- ½ teaspoon Cumin seeds
- 3 Dried red chilies
- 8-10 Curry leaves
- ½ teaspoon Turmeric powder
- ¼ teaspoon Hing (Asafoetida)
- 2 medium Tomatoes, ~ 2 cups chopped
- 1 ½ teaspoon Salt, or to taste
- 1 ½ teaspoons Rasam powder
- 4 ½ cups Water, to make rasam
- 2 tablespoons Cilantro or coriander leaves, finely chopped
Instructions
- Boil Dal: Rinse toor dal under running cold water in a colander until water runs clear. Or Rinse in a bowl 2-3 times until the water is not cloudy anymore.
- Add fresh water and pressure cook for 3-4 whistles (on stovetop) or pressure cook on manual for 8 minutes (in Instant Pot).
- Mash the dal using a whisk. Keep it aside.
- Prep: If using seedless tamarind, then soak it in hot water for 15 minutes. Squeeze out all the pulp and strain.
- Crush cumin seeds, peppercorns, and garlic cloves coarsely using a grinder or mortar and pestle.
- Make Dal Rasam: Heat the oil in a saucepan on medium heat. Once hot add mustard seeds and let them splutter. Add dried red chilies and curry leaves. Saute for 30 seconds.
- Add pepper-cumin-garlic mixture and saute for 1 minute or until the raw smell of garlic goes away.
- Add turmeric powder and hing, and mix.
- Immediately add tomatoes and salt. Mix and cook until tomatoes soften.
- Add tamarind paste and rasam powder. Mix.
- Add mashed dal and mix.
- If freezing, then turn off the stove, divide the mixture into portions, and freeze.
- If making rasam right away then add add water and bring the mixture to a boil.
- Turn off the stove as soon as the rasam starts boiling. Cover the pan with a lid and rest for 15 minutes.
- Add cilantro and serve.
Notes
- 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 a lid and let it rest for 10-15 minutes. This allows the flavors to meld together and infuse the broth.
Hi… I did this recipe it was really fantastic….it came well done..thanks for the simple recipe…
glad to know that you liked,
Thank you for the review
Thanks Kannan we enjoyed it;
glad you liked. 🙂