Paruppu Rasam / Toor Dhal Rasam

Paruppu Rasam / Toor Dal Rasam

Recipe Details

Allow an additional 30 minutes for soaking the tamarind.

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Ingredients

To Cook the Dal

• Toor dal – 1/4 cup
• Turmeric powder – 1/4 tsp
• Water – 2 cups
• Oil – 1/2 tsp

For the Tamarind-Tomato Extract

• Tamarind – 1/2 lemon-sized piece
• Tomato – 1
• Water – about 1 cup

For Tempering and Rasam

• Oil – remaining 1/2 tsp
• Mustard seeds – 1 tsp
• Green chilies – 3, slit
• Curry leaves – 1 sprig
• Garlic – 4 cloves, crushed
• Asafoetida / Hing – a pinch
• Cumin powder – 1/2 tsp
• Black pepper powder – 1/2 tsp
• Sakthi Rasam Powder – 1 1/2 tsp, or another rasam powder
• Salt – to taste
• Coriander leaves – 2 tbsp, chopped

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Preparation

1. Soak the tamarind in about 1 cup hot water for approximately 30 minutes.
2. Add the tomato to the soaked tamarind, squeeze well, and strain to prepare the tamarind-tomato extract. Keep aside.
3. Crush the garlic cloves and slit the green chilies.
4. Add the toor dal, turmeric powder, 2 cups water, and 1/2 teaspoon oil to a pressure cooker.
5. Pressure cook for about 3 whistles, or until the dal is very soft.
6. Allow the pressure to release naturally.
7. Mash the cooked dal lightly into its cooking liquid. For a thinner rasam, you may instead strain the dal and use mainly the cooking liquid.
8. Combine the dal mixture with the prepared tamarind-tomato extract.

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Cooking Instructions

1. Heat the remaining 1/2 teaspoon oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the crushed garlic, asafoetida, curry leaves, and green chilies.
4. Fry for about 30 seconds until aromatic.
5. Pour in the combined tamarind-tomato and dal mixture.
6. Add the rasam powder, cumin powder, black pepper powder, and salt.
7. Mix well and bring the rasam to a gentle boil.
8. Simmer for about 3–5 minutes, until the raw tamarind flavor mellows and the rasam becomes aromatic.
9. Add the chopped coriander leaves and remove from the heat.

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Tips

Dal Consistency: Mashing some of the cooked toor dal into the rasam gives it a little more body. Use mainly the strained dal cooking liquid if you prefer a thinner rasam.

Tamarind: Soaking the tamarind in hot water makes it easier to extract its flavor.

Pepper and Cumin: Pepper and cumin give rasam its characteristic warm aroma. Adjust the pepper according to your preferred spice level.

Do Not Overcook: Once the raw tamarind flavor has mellowed and the rasam is aromatic, remove it from the heat rather than boiling it for an extended period.

Serving Suggestion

Serve Paruppu Rasam hot with steamed white rice and appalam / papad. It also pairs well with potato fry, beans poriyal, or another simple vegetable side dish.