Dal Rasam Recipe | Paruppu Rasam Recipe

By : | 0 Comments | On : February 15, 2017 | Category : Rasam Recipes

Dal Rasam Recipe
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Any South Indian full meals is incomplete without rasam. It is usually prepared with tamarind as base, with added tomatoes for tanginess, jeera and pepper corns which helps in digestion. This dal rasam recipe / paruppu rasam recipe is also protein packed and it can even be fed to infants after 6 months along with plain mashed rice. The secret to prepare flavourful rasam is that it should not be given, more than one boil. Whenever I am down with fever, the menu in my kitchen will be rasam and paruppu thogayal. Do checkout my Thakkali rasam recipe also.

Dal Rasam Recipe 1

Dal Rasam Recipe

Checkout my video recipe in youtube

Dal Rasam Recipe | Paruppu Rasam Recipe

Recipe Cuisine: South Indian |  Recipe Category: Main course / Rasam Varieties
Preparation + Cook Time: 45 minutes  |  Serves: 2 to 3

  • Toor dal – 1/4 cup 
  • Tamarind – 1 (small lemon sized)
  • Tomato – 2
  • Garlic – 5 pods (crushed)
  • Turmeric Powder – 1/8 tsp
  • Sambar Powder – 2 tsp
  • Coriander Leaves –  1 tblsp
  • Jaggery – 1 small piece
  • Water – 2 cups
To Roast & Grind
  • Pepper Corns – 1.5 tsp
  • Jeera / Cumin – 1.5 tsp
  • Fenu greek / Methi seeds – 1/8 tsp
  • Garlic – 5 pods
  • Green Chilli – 1
To Temper
  • Mustard Seeds – 1 tsp
  • Jeera – 1/4 tsp
  • Pepper Corns – 4 to 5
  • Red Chilli – 1 
  • Hing – 1/8 tsp
  • Curry Leaves – Few 
  • Oil / Ghee  – 2 to 3 tsp

1. Rinse toor dal well. Add 1/2 cup of water and pressure cook for 4 whistles. Once the pressure releases, mash it and keep by side.
Paruppu Rasam Recipe Steps1
2. Soak tamarind in 1.5 cup of hot water for 30 minutes. Squeeze the pulp and extract tamarind water. In a pan dry roast the ingredients (except green chilli) given in the table ‘To roast and grind’.
Paruppu Rasam Recipe Steps23. Once it cools down, add green chilli and grind it to a coarse powder. Crush garlic and chop coriander leaves and keep aside.

Paruppu Rasam Recipe Steps34. Add the grinded spice powder to the tamarind water. Then add crushed garlic, turmeric powder and sambar powder.
Dal Rasam Recipe Steps4
5. Now add the required salt and coriander leaves. Chop tomatoes roughly and get ready with the tempering ingredients.
Dal Rasam Recipe Steps5
6. Heat oil in a pan and temper with the ingredients listed in the table ‘To temper’. Add tomatoes and saute till it turns mushy. Then pour the tamarind – spice mixture water .
Dal Rasam Recipe Steps6
7. Now pour the mashed dal and just give one boil. When it becomes frothy, switch off flame. Add jaggery and mix well.
Paruppu Rasam Recipe Steps7
Serve it with hot steaming rice and potato fry.


Paruppu Rasam Recipe 1

Paruppu Rasam Recipe


1. Adjust tamarind and tomatoes as per tanginess preferred.
2. For quick version, 2 tsp of tamarind puree can be used, instead of extracting tamarind water.
3. Adjust pepper corns and chilli as per your spice level for this dal rasam recipe.
4. Sambar powder can be replaced with rasam powder also.
5.Tomatoes can even be mashed or pureed and added to the tamarind water.
6. If preferred use ghee for tempering, which lends a nice aroma for this paruppu rasam recipe.
7. Add hing and curry leaves generously when tempering for more flavour.
8. Always boil the rasam in low flame else it loses it’s flavour.
9. Never give more than one boil, or else it taste bitter.
10. Don’t skip jaggery at last as it enhances taste and balance the tanginess.
11. Shelf life of this rasam is 2 to 3 days under refrigeration.
12. In this recipe the dal settles at bottom, so stir every time before use.

Paruppu Rasam Recipe

Paruppu Rasam Recipe

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