Paruppu Rasam-Dhal Rasam Recipe-South Indian Paruppu Rasam

Ingredients

• 1/4 cup Tur Dal
• 10 grams Tamarind ( (small goooseberry sized ball))
• 2 Tomatoes ( (medium size))
• 1/4 tsp Turmeric powder
• 1 1/4 tsp Sambar Powder or Rasam Powder
• 1/8 tsp Asafoetida
• Curry leaves ( a sprig)
• Salt needed
• 1 tsp Ghee
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 Red chilli ( (optional))
• Curry leaves ( a sprig)

Instructions

1. 1

   --- Preparation ---

2. 2

   Soak tur dal in 3/4 cup of warm water for 15 minutes. It helps to save a lot of time and energy. Moreover the dal also gets cooked well.

3. 3

   Pressure cook tur dal with a pinch of turmeric powder for 3 whistles, mash it well and keep it aside.

4. 4

   Soak tamarind in a cup of warm water. Extract tamarind juice and discard the pulp. If using tamarind paste, use 3/4 tsp.

5. 5

   --- Method ---

6. 6

   In a vessel, add tamarind extract, chopped tomatoes, rasam powder, turmeric powder, asafoetida, curry leaves and salt needed.

7. 7

   Boil on low flame until the raw flavor of the tamarind goes. It will take around 15-20 minutes.

8. 8

   Add mashed tur dal along with needed water.(appoximately 1- 1 ¼ cup of water).

9. 9

   Switch off when froth starts forming on the surface. Do not boil rasam as it will not taste good.

10. 10

    Heat a tsp of ghee, add mustard seeds, when it splutters, add cumin seeds, red chilli and curry leaves. When jeera sizzles, pour the seasoning over the rasam.

11. 11

    Garnish with finely chopped coriander leaves.