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…
- 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
- 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.