Dal rasam also called south Indian soup is a popular dish. It is a spicy hot dish made with cooked toor dal water, tamarind, and tomato and flavoured with various spices. The flavours from various spices of rasam are extremely appetising and scrumptious. This is no onion no garlic toor dal rasam recipe.
Dal rasam is also referred to by various south Indian regional names such as paruppu rasam, bele saaru, kattu charu. Rasam is a perfect winter warmer as it is spicy, hot, tangy and full of nutritious ingredients that act as a remedy for cold, flu, help to improve our appetite and aid in digestion as well.
On busy weekdays nothing could be as comforting a meal as rasam, rice and appalam. Pickle such as classic Andhra ginger chutney is an added bonus to the palate.
However, you could serve it at a party in an innovative way such as an appetiser in small glasses, rasam vada (vada dipped in a bowl of rasam) or serving it as the soup is sure to impress your guests.
Variations and Substitutions
You could substitute fresh tomatoes with tomato puree or totally skip it and add more tamarind extract.
You could tone down the heat by reducing peppercorns and red chillies, alternatively, add ½ tsp of grated jaggery to balance the heat and sourness.
To satisfy any extra spicy food lovers you can also add some fresh sliced chillies in tadka. This will give a spicy kick to the rasam.
Toor dal: 1 tbsp
Coriander seeds: ½ tsp
Cumin: ½ tsp
Black Peppercorn: ½ tsp
Toor dal: ¼ cup
Tomatoes: 2, chopped
Tamarind extract: 1 cup
Turmeric Powder: ¼ tsp
Salt: as required
Water: 1 cup
Ghee: 1 tbsp
Mustard: ½ tsp
Curry leaves: few
Asafoetida (hing): a pinch
How to prepare dal rasam?
Dry roast 1 tablespoon toor dal, ½ teaspoon coriander seeds, ½ teaspoon cumin seeds, 2 red chillies and ½ teaspoon black peppercorn until fragrant over medium-low flame.
Allow the spices to cool down and grind them to a coarse powder.
Wash toor dal multiple times with cold water and cook until soft with enough water. Alternatively, cook in a pressure cooker for 2 to 3 whistles or until soft.
Collect only the dal water in a container and keep it aside.
Place tomatoes in a deep-bottomed saucepan and mash them with a potato masher.
Now add salt, ¼ teaspoon turmeric powder and tamarind extract to the same pan and mix well.
Boil the mixture on a medium flame for 5 minutes or until the raw aroma vanishes.
Now add 1 cup water and simmer rasam for 10-12 minutes.
Reduce the flame to the lowest possible setting, add toor dal water, ground spice blend and mix well.
Simmer rasam for 3-4 minutes or just until froth starts to form on the top.
Turn off the heat and add finely chopped coriander leaves.
For tadka, heat ghee in a second pan, add ½ teaspoon mustard seeds and let it pop.
Finally, add asafoetida and curry leaves and turn off the heat.
Add the tadka to rasam.
Serve piping hot rasam with steamed rice, pickle and papad or enjoy it on its own as a soup.
After adding freshly ground rasam powder just simmer rasam until froth forms on top to retain the flavour of spices. Do not let it overboil.
You could swap fresh tomatoes with tomato puree.
You could add sliced green chillies in tadka for extra hot rasam.
Adjust spices as per your preferred spice levels.
In this dal rasam recipe we use only dal water, dal could be used to make sambar, tadka dal or use in vegetable stir-fries.
Asafoetida enhances the flavour of rasam, however, you could skip it to make gluten-free rasam. Without asafoetida, rasam tastes good but not exceptional.
You could make a small batch of spice blend to use it when you are in a rush.
For the vegan dal rasam, swap ghee with oil.
More South Indian Recipes
Bisibele bath: A delicious pot meal made of rice, lentils, vegetables and a special spice blend.
Ven Pongal: A classic south Indian special dish prepared with rice, moong dal, a few essential spices and ghee.
Sweet pongal: A sweet prepared with rice, moong dal, jaggery, dry fruits, ghee and flavoured with cardamom and edible camphor.
Tomato Bath: Vegan, gluten-free and flavourful rice dish made with tomato, coconut, herbs and spice-based ground masala.
Mango Thokku: Spicy and tangy south Indian style chutney that is a classic accompaniment with rice and curry.
Dosakaya Pappu: Hearty and comforting south Indian dal made with toor dal, cucumber, and a few staple Indian spices.
📖 Recipe Card
Dal Rasam Recipe (Paruppu Rasam)
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- Dry roast toor dal, coriander seeds, cumin, red chillies and black peppercorn until fragrant.1 Tablespoon Toor dal, ½ Teaspoon Coriander seeds, ½ Teaspoon Cumin, ½ Teaspoon Black Peppercorn, 2 Red Chillies
- Allow the spices to cool down and grind them to a coarse powder.
- Wash toor dal multiple times with cold water and cook until soft with sufficient water. Alternatively cook in pressure cooker for 2 to 3 whistles or until soft.¼ Cup Toor dal
- Mash the dal and collect only the dal water in a container.
- Place tomatoes in a deep bottomed sauce pan and mash them with potato masher.2 Tomatoes
- Now add salt, turmeric, tamarind extract to the same pan and mix well.¼ Teaspoon Turmeric Powder, Salt, 1 Cup Tamarind extract
- Boil the mixture on medium high heat for 5 minutes or until raw aroma vanishes.
- Now add water and simmer rasam for 10-12 minutes.1 Cup Water
- Reduce the flame to lowest possible setting, add toor dal water, freshly prepared rasam powder and mix well.
- Simmer rasam for 3-4 minutes or just until froth starts to form on the top.
- Turn off the heat and add coriander.Handful Coriander Leaves
- For tadka, heat ghee in a second pan, add mustard and let it pop.1 Tablespoon Ghee, ½ Teaspoon Mustard
- Finally add asafoetida, curry leaves and turn off the heat.pinch Asafoetida (hing), few Curry leaves
- Add the tadka to rasam.
- Serve piping hot rasam with steamed rice, pickle and papad or enjoy on its own as a soup
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