Dal Rasam Recipe | Paruppu Rasam| with step by step photos and video. A spicy, hot rasam recipe made with 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.
A very comforting dish from the region of South India. It has a thin consistency compared to other dal dishes. A staple side dish for rice from the tamil cuisine and perhaps adopted by all south Indian states. The recipe is not only served as a side dish to rice but can also be served as a soup to cure a common cold and flu.
How to make dal rasam?
Dal Rasam Recipe | Paruppu Rasam| with step by step photos and video. Each state, region, and also perhaps individual districts has its own traditional way of making these spicy soups. one such spicy lentil-based variation is the popular paruppu rasam recipe from the Tamil cuisine made with spices.
This recipe I am planning to do in a pressure cooker. I am cooking dal along with the spices here. For making this paruppu rasam, I have used store-bought rasam powder. There are a variety of rasams. Recently I had shared with you a simple pepper garlic rasam recipe. Hope you would like it.
Dal Rasam Recipe | Paruppu Rasam
Course: Rasam, GravyCuisine: IndianDifficulty: Easy6
servings10
minutes15
minutes25
minutesDal Rasam Recipe | Paruppu Rasam| with step by step photos and video. A spicy, hot rasam recipe made with dal and flavored with tomato, tamarind, rasam powder, and few other spices.
Ingredients
1 lemon size tamarind
1 + 1 1/2 cups of Water
1 tbsp Toor Dal (Split Yellow Pigeon Peas)
2 big Tomatoes finely chopped
2 Garlic cloves crushed
1 1/2 tbsp Rasam Powder
OR {Kashmiri Chilli Powder(1 tsp) + Coriander Powder(2 tsp) + Pepper powder(1/4 tsp)}
1/4 tsp Pepper Powder
1/4 tsp Cumin Powder
1/4 tsp + 1 pinch of Asafoetida Powder/hing
Salt as required
1/4 tsp Turmeric Powder
1 tbsp Coriander Leaves
Curry Leaves
1 tbsp Coconut Oil
1/2 tsp Mustard Seeds – 1/2 tsp
2 dried Red Chillies
2 pinches of Fenugreek Powder
Directions
- Firstly, let us soak a lemon sized tamarind in 1 cup of hot water. Squeeze out the juice using our hands & keep it aside.
- For preparing dal rasam, add 1 tbsp washed & cleaned toor dal to a pressure cooker.
- Followed by two tomatoes finely chopped, 2 big sized garlic crushed with skin, 1 ½ tbsp rasam powder, ¼ tsp pepper powder, ¼ tsp cumin powder, ¼ tsp kayam/hing powder, ¼ tsp turmeric powder, salt as required, 1 tbsp finely chopped coriander leaves & some curry leaves.
- Now strain & add the squeezed out juice from the tamarind.
- Then add 1 ½ cups of water & mix well.
- Now pressure cook over high to medium flame for 2 whistles. Once done, keep it aside to release pressure.
- Tempering
- Meanwhile, let us prepare a temper for this rasam.
- For that heat 1 tbsp coconut oil. Crackle ½ tsp mustard seeds. (Instead of oil using ghee makes it tastier)
- Then add 2 dried red chilies & some curry leaves. Mix well & roast them.
- Switch off the flame & pour this hot temper into the rasam mix.
- To make the rasam more flavorable & tastier add 2 pinches of (1/8th tsp) fenugreek powder & 1 pinch of kaayam powder. Mix & combine everything well.
- Our special paruppu rasam is ready to be served now.
Recipe Video
Notes
- If you do not have rasam powder handy, then instead of rasam powder, you can use 1 tsp Kashmiri chili powder, 2tsp coriander powder & ¼ tsp pepper powder.
