Paruppu Rasam | Dal Rasam
Paruppu Rasam (Dal Rasam) is a hot rasam made using cooked and mashed dal and flavored with rasam powder, tomato and few other spices which is finally served with fresh coarinader leaves. It's a staple food in many of the south indian home.
Servings: 4 people
Calories: 63kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- 2 tablespoon Toor Dal (Pigeon pea)
- 1 goosberry size Tamarind (or 2 teaspoon of Tamarind paste / concentrate)
- 1 nos Tomato big size
- 2 teaspoon Rasam Powder
- 1 teaspoon Salt adjust to your taste
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 handful Coriander Leaves chopped
For Tempering
- 1 teaspoon Ghee (Clarified butter) (or cooking oil)
- 1 teaspoon Mustard seeds
- ½ teaspoon Cumin Seeds
- 6-7 nos Curry Leaves
Instructions
Preparation for making the Rasam
- Soak the Toor dal in water for about 15 minutes if possible. This will help to reduce the cooking time.
- Add a pinch of turmeric powder to the Toor dal and cook it in pressure cooker over 3-4 whisltes till they are completely soft. Let the pressure release natrually from the pressure cooker. With a spoon or laddle, mash the dal nicely and keept it aside.
- Soak the tamarind in water and extract the juice. If you are using the tamarind extract/concentrate then skip this step
- Roughly chop the Tomatoes and keep it ready
Making of the Dal Rasam
- Add the chopped Tomatoes, Salt, Hing and Rasam Powder to the extracted tamarind juice.
- Heat this mixture over medium flame for about 10 minutes
- Add the mashed dhal and 2 cups of water to adjust the consistency of the Rasam and continue to heat the mixture. Check the taste of the rasam and adjust the salt / consistency of the rasam. Simmer the flame
- Switch off the flame once you notice the froth forming on the top of the rasam. Don’t let the Rasam to boil at this stage.
Tempering
- In a separate pan, add the ghee and add mustard seeds.When the mustard seeds begins to sputter add the cumin seeds, curry leaves and add these to Rasam.
- Garnish the rasam with coriander leaves. Delicious rasam is ready for serving
Notes
- We can add a teaspoon of jaggery to rasam to enhance the taste
- We can add slit green chili which will enhance the flavor
Nutrition
Serving: 1cup | Calories: 63kcal | Carbohydrates: 8.5g | Protein: 2.2g | Fat: 3.1g | Saturated Fat: 1.4g | Cholesterol: 5.4mg | Sodium: 12mg | Potassium: 470mg | Fiber: 2.7g | Sugar: 4.9g