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Cook Time :20 Min | Servings : 2 Persons

Paruppu Rasam / Dhal Rasam
Rasam is a kind of gravy we take it for our lunch meal. It’s mostly prepared in many of the southindian houses. They used to be accompanied with pappad or some vegetable fry.

Ingredients :
Toor Dhal 1/4 cup
Turmeric 1/4 tsp
Tamarind 1/2 lemon Size
Tomato 1 no
Water 3 cups
Green Chili 3 nos
Curry Leaves 1 strand
Garlic 4 cloves
Cumin powder 1/2 tsp
Pepper powder 1/2 tsp
Hing/ Aseofoetida 1 pinch
Oil 1 tsp
Mustard 1 tsp
Sakthi Rasam Powder 1 1/2 tsp ( or any brand )
Salt as per taste.
Coriander Leaves 2 tbsp
Directions:
  1. Step 1

    Soak Tamarind in hot water for 30 min. Extract Tamarind and Tomato juice & Keep it aside. Mash Garlic cloves in Mortar. Pressure Cook dhal with with 2 cups of water, turmeric and 1/2 tsp oil for 3 whistles. Filter the water from cooked dhal and keep it aside or you can even mash dhal and add it. Mix tamarind tomato juice with dhal water.

  2. Step 2

    In a pan add oil, mustard and when mustard starts spluttering add mashed garlic cloves, hing, curry leaves, Green Chili and fry for 30 sec. Add the extract mix. Add rasam powder, Cumin powder , Pepper powder and required amount of Salt. Allow it to boil for 3-5 minutes. Garnish with coriander leaves at the end.

Tips :

(*) Goes well as it is or with white rice.