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.
Servings 4
Calories 58kcal
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.
Nutrition
Calories: 58kcal | Carbohydrates: 9.2g | Protein: 2.3g | Fat: 1.8g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 595mg | Potassium: 161mg | Fiber: 2g | Sugar: 3.5g
