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.
Checkout my video recipe in youtube
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.
- 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
- 1 tbsp Coriander Leaves
- 1 Small Jaggery
- 2 Cups Water
- 1.5 tsp Pepper Corns
- 1.5 tsp Jeera / Cumin
- 1/8 tsp Fenu greek / Methi seeds
- 5 Pods Garlic
- 1 Green Chilli
- 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
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.
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.