Dal Rasam Recipe (Paruppu Rasam)
Dal rasam also called as south Indian soup is a popular dish. It is a spicy hot dish made with cooked toor dal water, tamarind, tomato and flavoured with various spices. The flavours from various spices of rasam are extremely appetising and scrumptious.
Servings: 4 people
Calories: 169kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
To grind
- 1 Tablespoon Toor dal
- ½ Teaspoon Coriander seeds
- ½ Teaspoon Cumin
- ½ Teaspoon Black Peppercorn
- 2 Red Chillies
For Rasam
- ¼ Cup Toor dal
- 2 Tomatoes chopped
- 1 Cup Tamarind extract
- ¼ Teaspoon Turmeric Powder
- Salt as required
- 1 Cup Water
- Handful Coriander Leaves chopped
For Tadka
- 1 Tablespoon Ghee
- ½ Teaspoon Mustard
- few Curry leaves
- pinch Asafoetida (hing)
Instructions
- 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
Notes
After adding ground spice powder just simmer rasam until froth forms on top to retain the flavour of spices. Do not let it over boil.
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 recipe we use only dal water, dal could be used to make sambar, tadka dal.
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 version swap ghee with oil.
Nutrition
Calories: 169kcal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 369mg | Fiber: 5g | Sugar: 14g | Vitamin A: 595IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg
