Dal rasam recipe - a spicy, hot rasam recipe made with cooked, mashed dal and flavored with tomato, tamarind, rasam powder and few other spices. It is also known as Paruppu rasam since paruppu means dal in Tamil.
It has thin consistency compared to the other dal dishes. It is very comforting dish from the region of south India. They make this almost every single day to go with their meal.
The key to make best tasting rasam is - NEVER boil the rasam otherwise it loses its flavor. As soon as it starts boiling, turn off the stove. And the 15 minutes resting time at the end also plays a major role.
For making this paruppu rasam, I have used homemade rasam powder. But you can use store bought one. I have good experience with MTR brand.
Rasam used appear in my kitchen occasionally. But recently I am addicted to different kind of rasams. Recently I also made simple rasam without rasam powder and without dal. Lately I am loving the south indian cuisine and I am trying, experimenting a lot. You will see that in near future.
This dal rasam has the spicy, hot flavors. If you want to cut down the spice level then reduce or skip the black pepper powder. Or use the rasam powder which is less spicy kind.
Another rasam recipe on the blog - Tomato rasam
How to make dal rasam (Step by Step Recipe with Photos):
1) First soak the tamarind in the warm water for 15-20 minutes.
2) 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.
3) 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.
4) Add water. Cover the cooker with lid and put the weight on.
5) 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.
6) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
7) Then add urad dal.
8) Saute till dal is light brown in color.
9) Now add dried red chilies and curry leaves. Saute for 30-40 seconds.
10) Then add hing.
11) Immediately add crushed tomato.
12) Also add smashed garlic cloves and chopped coriander leaves.
13) Add prepared tamarind extract and water.
14) Turn the heat on medium and add rasam powder and salt.
15) Mix well.
16) Let it come to a boil.
17) Once it starts boiling, add mashed dal.
18) Stir well to combine.
19) Now add crushed cumin seeds
20) And black pepper powder.
21) Mix well.
22) Let it come to a boil.
23) Once you get the boil, immediately turn off the stove. Add chopped coriander leaves. Rasam should never boil otherwise it loses its flavor.
24) Cover the pan and let it sit for 15 minutes before serving. Within this resting time all the flavors will have the chance to get mingle.
Then remove it to a serving bowl and serve. If you want you can strain the rasam and then serve.
Serving suggestions: Serve dal rasam with steamed rice along with vegetable stir-fry or sabzi as a meal. It can be served as a starter or soup, if so I would recommend straining the rasam, so it is easier to drink. During the monsoon or winter season, drink a cup of it to soothe the sore throat.
Dal Rasam recipe (Paruppu rasam)
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.
Punitha
Very easy, tried and true. Turn out very well too.
Kanan
Thank you.
Happy to hear that it came out good.
Lokesh
Read it, Made it and Ate the amazing Rasam!
Thanks.
Kanan
glad to know that you liked.