Paruppu / Dal Rasam

Paruppu / Dal Rasam

Already I have posted the basic rasam recipe and also mentioned there are many varieties of rasam. One such variety is this Dal/Paruppu rasam, which can be served along with rice or taken as soup. Let us move to the recipe…

Dal / Paruppu Rasam

Dal / Paruppu Rasam

Ingredients:     

  • Boiled Pigeon pea / Tuvar dal / Toor dal – ½ cup
  • Tamarind – a gooseberry size
  • Coriander leaves – 4 stalks
  • Curry leaves – a string
  • Turmeric powder – ¼ tsp
  • Tomato – 1 no
  • Cumin seeds – 3 tsp
  • Peppercorns – 1 tsp
  • Mustard seeds – ¼ tsp
  • Methi seeds – ¼ tsp
  • Red chillies – 2 nos
  • Salt to taste
  • Oil – 3 tsp
  • Asafoetida – ¼ tsp

Preparation:

  • Prepare tamarind extract. Chop the coriander leaves along with its stalks.
  • Take a tsp of cumin seeds, ½ tsp of peppercorns and coarsely grind them, add garlic to it and coarsely grind it.
  • Take 2 cups of water in a bowl, pour in the tamarind extract, boiled pigeon pea, and squeeze tomatoes well with your hands.
  • Put the grounded masala to it and put half of the chopped coriander leaves.
  • Heat oil in a kadai. Put mustard, cumin, broken red chillies and curry leaves, wait till they crackle.
  • Pour in the rasam and wait till starts to leave bubbles. Once you notice the bubble turn of the stove and sprinkle asafetida and rest of the coriander leaves.
  • Transfer it to a bowl and put salt. Give a stir.

Serve hot with steamed rice.

Note: This rasam cannot be stored in room temperature for more than one day because of the dal. But it can be refrigerated for about 4 days.

Leave a Reply