Dal rasam or paruppu rasam.
Rasam with pigeon pea or arhar/toor dal. An easy simple yet lip smacking and no onion garlic recipe.
Slightly tangy hot and delicious Indian soup.
You can reduce the amount of chilli if you don’t like it spicy. Serve it with steamed rice or enjoy as soup. I love it as a hot comforting soup in winter days. But today I have served it with steamed rice, eggplant or brinjal and parwal or pointed gourd fry and mix vegetable. Simple and pure vegetarian lunch.
According to Wikipedia rasam, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.
Sending this post to 214 #Foodiemonday bloghop #Rasam Raga theme suggested by a dear friend and very talented bloggger Priya Iyer who blogs at The world through my eyes.
Do visit her blog for some wonderful recipes and travel storie. She has a vast collection of authentic and innovative recipes. I specially loved her chutney recipes. Priya recently shared an unique chutney recipe Ivy gourd chutney.
I have bookmarked it to try. This week Priya suggested that everyone try to make rasam with some variation. We don’t have to follow authentic recipe.
So here is a rasam recipe in a very easy way. You don’t need rasam powder to make it. And taste is lip smacking. I didn’t use rasam powder and instead of rasam powder I have used black pepper powder, cumin, coriander powder and methi or fenugreek seeds. But if you want to use rasam powder omit these powder spices and methi or fenugreek seeds. You can also use lemon juice instead of tamarind paste.
Recipe
Tuar dal – 1/4cup
Salt to taste
Turmeric powder – 1/4 teaspoon
Tomato – 2, chopped
Green chilli – 1, chopped, optional
Dry red chilli – 1-2
Curry leaves – 10-12
Hing or asafoetida – 1/4 teaspoon
Cumin seed – 1/2 teaspoon
Rai or mustard seed – 1/2 teaspoon
Fenugreek seeds or methi – 1/4 teaspoon
Cumin Powder – 1 teaspoon
Coriander powder – 1/2 teaspoon
Black pepper powder – 1/2 teaspoon
Jaggery powder – 1 tablespoon
Tamarind or imli paste – 2 teaspoon
Cilantro or coriander leaves – handful, chopped
Oil or ghee – 1 tablespoon
Water – 3 &1/2 cup
Method
1. Wash the lentil and pressure cook with 1 cup water, 1/4 teaspoon turmeric and salt. After 1 whistle reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own.
2. Whisk the dal or lentil well. Add tamarind paste jaggery powder and 1/2 cup water. Mix well and keep aside.
3. Heat oil or ghee in a pan. Add mustard, cumin and fenugreek seeds.
Add dry red chilli, curry leaves and hing or asafoetida.
4/ Now add the chopped tomatoes. Add green chilli if using. Saute till tomatoes become mushy.
5. Add cumin powder, coriander powder, black pepper powder and coriander leaves. Saute for 1 – 2 minutes.
6. Add boiled dal and mix well. Add 2 cup water and mix. When it starts to boil reduce the heat. Cook on simmer for 5 – 6 minutes.
7. You can add more water if required.
Taste and adjust the seasoning. You can add more tamarind paste if you like the tangy taste.
8. Serve hot with steamed rice or enjoy as soup.
Notes
1. If you like your rasam hot add more green chilli or skip green chilli to make it mildly spicy.
2. Minced or finely chopped garlic can be used in tempering.
3. You can use lemon juice instead of tamarind paste. If you don’t like the sourness use only one teaspoon tamarind paste.
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Paruppu rasam without rasam powder is one of the easiest yet flavorful rasams one can make. I make it often during monsoon and winter months. Steamed rice topped with ghee and this rasam. Yumm !
Thanks Poonam!
I’m glad you enjoyed your introduction to rasam. Here’s hoping you’ll come up with many more interesting rasam varieties in the times to come. 🙂
The rasam looks absolutely delicious, btw.
Paruppu rasam is favorite in our home and I almost make it twice a week. Hot bowl of rasam, rice and potato fry is yummy combo. Yours looks so delicious.
Thank you so much Narmadha 😊
Thanks a lot for your encouraging words Priya. I will surely try 😍
Dal Rasam looks delicious,I make rasam without lentils , will love to try this version..
Thanks a lot Swaty 😍
Dal rasam looks so delicious. I love to have it on its own like a soup. Making it without rasam powder is easy as we always have the basic spices at home.
Thank you so much Mayuri 😊
Pass the bowl Sujata I love rasam n dal rasam looks delicious. Will taste great with rice or just plain.
Thanks a lot Archana 😊
One of the best and simple rasam recipe without rasam powder. I love to have rasam with any stir fried veggies ,rice and ghee.Soul satisfying food for me anytime.
Thanks Preethi 😊
One of my favourites and the best comforting food of all. Love how all the flavours get into this. Yum
Thank you so much Renu 😊
Paruppu Rasam looks very delicious, we need this rasam almost every day. You prepared and presented it very well di, loved it 🙂
Thanks a lot dear 😊
Rasam using toor dal looks so yum di…..This rasam is a common scenario at my place most of the time, While preparing dal I just kep some cooked dal to make rasam later !
Thanks Sasmita. We also love this dal rasam 😊
Great recipe, the color, and texture of the recipe look so beautiful.
thanks for sharing.
You are most welcome. Glad you liked it!