Dal Rasam
Paruppu Rasam (South Indian Dal Rasam) is a variant of most widely prepared dal rasam in South India. Rasam is an integral part of the South Indian Cuisine.
| Servings | Prep Time |
| 3people | 10minutes |
| Cook Time |
| 25minutes |
|
|
Ingredients
- 1/4cup Tur dal
- 10g Tamarind
- 2medium size tomatoes
- 1/4 tsp Turmeric powder
- 1 1/4 tsp Rasam powder or sambar powder
- 1/4 tsp Asafoetida
- Curry Leaveslittle
- Saltneeded
For the seasoning
- 1tsp ghee
- 1/2tsp Mustard seeds
- 1/2tsp Jeera/ cumin seeds
- 1 Red chilli
- Curry Leavesfew
Instructions
Preparation
- Soak tur dal in 3/4 cup of warm water for 15 minutes. It helps to save a lot of time and energy. Moreover the dal also gets cooked well.
- Pressure cook tur dal with a pinch of turmeric powder for 3 whistles, mash it well and keep it aside as seen in the picture below.
- Soak tamarind in a cup of warm water. Extract tamarind juice and discard the pulp. If using tamarind paste, use 3/4 tsp.
Method
- Take tamarind extract, add chopped tomatoes, rasam powder, turmeric powder, asafoetida, curry leaves and salt needed.
- Boil on low flame until the raw flavor of the tamarind goes. It will take around 15-20 minutes.
- Add mashed tur dal along with needed water.(appoximately 1- 1 ΒΌ cup of water).
- Heat a tsp of ghee, add mustard seeds, when it splutters, add cumin seeds, red chilli and curry leaves. When jeera sizzles, pour the seasoning over the rasam.
- Garnish with finely chopped coriander leaves.
Recipe Notes
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