Paruppu Rasam | Dal Rasam | South Indian Lentil Soup
Paruppu Rasam - Traditional and authentic South Indian lentil soup prepared with homemade spices and toor dal. A comforting and staple recipe from South India.
Servings: 4
Calories: 75kcal
Ingredients
- ¼ cup Toor Dal
- 2.5 cups Water
- ¼ tsp Turmeric Powder
- 2 tsps Tamarind Paste
- 1 tbsp Rasam Podi
- ½ tbsp Salt
- ½ tsp Freshly Ground Pepper
- 6 Curry Leaves
- 1 Tomato
- ¼ tsp Jaggery
- 2 tbsps Cilantro
To Temper:
- 2 tsps Ghee
- 1 tbsp Cumin Seeds
- ¼ tsp Mustard Seeds
- ¼ tsp Hing
Instructions
- Wash the toor dal and pressure cook it for 3 whistles by adding 1 cup of water and ¼ tsp of turmeric.
- Once the pressure is released, allow it cool and mash it well.
- If using tamarind, soak a small gooseberry sized tamarind in 1 cup of water for at least 1 hour and extract the juice.
- Chop the tomatoes.
- Take the vessel, in which you are going to make the rasam. Add the tamarind concentrate/paste, salt, rasam powder, freshly ground pepper, curry leaves, cilantro, tomato, jaggery along with 1.25 cups of water to the vessel.
- Mix it well and keep it in the stove and simmer it over a low flame.
- When it becomes frothy on top, add the mashed toor dal and the remaining water.
- Allow it to simmer till it creates the froth on the top.
- In a separate tempering pan, heat the oil or ghee. Add the mustard seeds, hing and cumin seeds. When the mustard seeds start to splutter add it to the rasam.
- That's it. Rasam is ready. Serve hot with rice and your favorite dry curry.
Video
Notes
- Jaggery is optional.
- Adjust the salt and rasam podi as per your preference.
- If you prefer very thin consistency rasam, add one more cup of water and adjust the salt accordingly.
- Don't allow the rasam to boil for a longer time.
Nutrition
Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 885mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 34.2mg | Calcium: 35mg | Iron: 1.4mg