Paruppu Rasam (Dal Rasam) is a hot rasam made using cooked and mashed dal and flavored with rasam powder, tomato and few other spices which is finally served with fresh coarinader leaves. It's a staple food in many of the south indian home.
Ingredients:
- 2 tbsp Toor Dal (Pigeon pea)
- 1 goosberry size Tamarind (or 2 tsp of Tamarind paste / concentrate)
- 1 nos Tomato big size
- 2 tsp Rasam Powder
- 1 tsp Salt adjust to your taste
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 handful Coriander Leaves chopped
For Tempering:
- 1 tsp Ghee (Clarified butter) (or cooking oil)
- 1 tsp Mustard seeds
- ½ tsp Cumin Seeds
- 6-7 nos Curry Leaves
Preparation for Making The Rasam:
- Soak the Toor dal in water for about 15 minutes if possible. This will help to reduce the cooking time.
- Add a pinch of turmeric powder to the Toor dal and cook it in pressure cooker over 3-4 whisltes till they are completely soft. Let the pressure release natrually from the pressure cooker. With a spoon or laddle, mash the dal nicely and keept it aside.
- Soak the tamarind in water and extract the juice. If you are using the tamarind extract/concentrate then skip this step
- Roughly chop the Tomatoes and keep it ready
Making of the Dal Rasam:
- Add the chopped Tomatoes, Salt, Hing and Rasam Powder to the extracted tamarind juice.
- Heat this mixture over medium flame for about 10 minutes
- Add the mashed dhal and 2 cups of water to adjust the consistency of the Rasam and continue to heat the mixture. Check the taste of the rasam and adjust the salt / consistency of the rasam. Simmer the flame
- Switch off the flame once you notice the froth forming on the top of the rasam. Don’t let the Rasam to boil at this stage.
TEMPERING:
- In a separate pan, add the ghee and add mustard seeds.When the mustard seeds begins to sputter add the cumin seeds, curry leaves and add these to Rasam.
- Garnish the rasam with coriander leaves. Delicious rasam is ready for serving
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