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Dal Rasam Recipe | Paruppu Rasam Recipe

Posted on February 15, 2017 Category: Rasam Recipes, Sidedish

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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

 

Dal Rasam Recipe

Dal Rasam Recipe | Paruppu Rasam Recipe

Priya Santhamohan
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.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Rasam Varieties
Cuisine South Indian
Servings 3 People
Calories

Ingredients
  

  • 1/4 Cup Toor dal
  • 1 Small Tamarind (Lemon Sized)
  • 2 Tomato
  • 5 Pods Garlic (Crushed)
  • 1/8 tsp Turmeric Powder
  • 2 tsp Sambar Powder Link for Sambar powder
  • 1 tbsp Coriander Leaves
  • 1 Small Jaggery
  • 2 Cups Water

To Roast & Grind

  • 1.5 tsp Pepper Corns
  • 1.5 tsp Jeera / Cumin
  • 1/8 tsp Fenu greek / Methi seeds
  • 5 Pods Garlic
  • 1 Green Chilli

To Temper

  • 1 tsp Mustard Seeds
  • 1/4 tsp Jeera
  • 4 to 5 Pepper Corns
  • 1 Red Chilli
  • 1/8 tsp Hing
  • Few Curry Leaves
  • 2 to 3 tsp Oil / Ghee

Instructions
 

  • 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.
  • 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'.
  • Once it cools down, add green chilli and grind it to a coarse powder. Crush garlic and chop coriander leaves and keep aside.
  • Add the grinded spice powder to the tamarind water. Then add crushed garlic, turmeric powder and sambar powder.
  • Now add the required salt and coriander leaves. Chop tomatoes roughly and get ready with the tempering ingredients.
  • 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.
  • Now pour the mashed dal and just give one boil. When it becomes frothy, switch off flame. Add jaggery and mix well.
    Serve it with hot steaming rice and potato fry.

Video

Keyword Dal Rasam Recipe, Paruppu Rasam Recipe

 

Method

1. First, 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 Steps2
3. 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 Steps3
4. 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

Tips for Dal 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. Furthermore, 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, therefore stir every time before use.

Paruppu Rasam Recipe

Paruppu Rasam Recipe

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Filed Under: Rasam Recipes, Sidedish Tagged With: Dal paruppu rasam recipe, Dal rasam recipe without rasam powder, Easy dal rasam recipe, Easy paruppu rasam recipe, How to make dal rasam, How to make paruppu rasam, how to make rasam, paruppu rasam brahmin style, Paruppu Rasam Recipe, Paruppu rasam recipe without rasam powder, paruppu rasam south indian recipe, Rasam recipe with dal, Recipe for dal rasam, South Indian Dal rasam recipe, Toor dal rasam recipe

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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