Dal Rasam Or Paruppu Rasam

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.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata.
I would love to see your creations.

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Chutney Idli

Chutney idli.
A delicious soft steamed breakfast dish made with semolina or suji and coriander or cilantro chutney ingredients. You can serve it with any chutney or dip. But its taste great without anything. So it can be serve as snack.

Normally idli batter need to be fermented.
According to Wikipedia Idli or idly are a type of savoury rice cake, popular as breakfast foods throughout India and northern Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
But you don’t have to soak, grind and ferment to make these idli.

A quick and easy to make idli. Just mix roasted semolina and chutney ingredients. Wait for only 10 – 15 minutes and steam. Delicious, soft and fluffy idli will be ready in few minutes.
And because of semolina its healthy too. Have a look on the health benefits of semolina or suji.
Helps Diabetics: …
Helps In Weight Loss: …
Provides Energy: …
Provides Balance To Diets: …
Boosts Body Functions: …
Prevents Iron Deficiency: …
Provides Antioxidants: …
Prevents High Cholesterol.
Source

Now coming to the recipe. I don’t like garlic much so I didn’t use it. But if you love garlic flavour then you can add 1 – 2 cloves garlic while grinding the cilantro and mint leaves.
You can use more lemon juice if you want your idli tangy.

Recipe

Semolina or suji – 1 cup

Curd – 1/2 cup

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 2 teaspoon

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cilantro or coriander leaves – 1 cup

Mint leaves – 1/2 cup

Rai or mustard seeds – 1 teaspoon

Curry leaves – 10 – 12, chopped

Oil – 1 tablespoon

Eno – 1 teaspoon

Method

1. Heat oil in a pan. Add rai or mustard seeds and let it splutter. Add curry leaves, stir and add semolina or suji. Fry for 2 – 3 minutes. Don’t make the semolina brown. Semolina shouldn’t change it’s colour.

2. Remove from heat and let it cool down.

3. Whisk the curd and keep aside.

4. Grind cilantro or coriander leaves, mint leaves, ginger and green chilli altogether. Make a smooth paste with little water.

5. In a large bowl mix roasted semolina, curd, salt, cumin powder, chaat masala powder and ground mixture. Add water as require to make a semi thick mixture. Make a pouring consistency. Cover and keep aside for 10 – 15 minutes.

6. After 10 – 15 minutes check the consistency if it too thick add little more water to get the required consistency.

7. Grease the idli mould.
Heat water in a steamer.

8. Just before steam add eno and give a good stir.

9. Pour the batter in greased idli moulds.

10. Steam for 12 – 15 minutes or until the toothpick comes out clean.

11. I have made these in microwave. If you are using microwave steam it on full power for 6 minutes.

12. Serve hot idli with peanut chutney, onion tomato chutney or dip.
You can get the recipe of peanut chutney here.

And get the recipe of onion tomato chutney here.

Notes

1. You can add 1 – 2 garlic cloves while grinding coriander mint leaves if you want.

2. You can use more lemon juice if you like your idli tangy.

3. Use chillies according to your taste. You can add 1 – 2 chilli more if you like your idli spicy. Or you can omit chilli if you are making it for kids.

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Masoor Dal Or Red Lentil Appe

Masoor dal or red lentil appe.
Appe or kuzhi paniyaram is a south Indian dish made of steaming batter.

Traditionally made from pulses and rice using a mould.
It can be made sweet and spicy both.

You can make it with very few ingredients and enjoy as a healthy snack.

I have shared different types of appe recipes here. Click on the name to get recipes.

Beetroot appe

Semolina and lentil appe

Roasted gram or sattu appe

Semolina and flatten rice appe

Sprouts and oats appe

Today I am sharing an easy and delicious appe recipe with masoor dal or red lentil.

Lentils are a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folic acid and iron.
A single cup of cooked lentils contains 16 grams of dietary fiber. It contains some soluble fiber, but is an outstanding source of insoluble fiber. According to The Cancer Project, a diet that includes plenty of insoluble fiber can regulate bowel movements, promote digestive system health and may significantly decrease the risk of colon, breast, throat and esophageal cancer. Fiber-rich foods like lentils may also help prevent stroke, heart disease, diabetes, high blood cholesterol and hypertension.
Source

You can serve these in breakfast or as a snack with any sauce or chutney.
Click the names below to get some chutney recipes 👇

Onion tomato chutney or dip

Peanut chutney or dip

Water chestnut or singhara chutney or dip

Recipe

Masoor dal or red lentil – 1 cup

Suji or semolina – 1/2 cup

Rice flour – 1/2 cup

Curd – 1/2 cup

Onion – 1, finely chopped

Green chilli – 2 – 3, chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon – 1/2

Baking soda – 1/2 teaspoon

Salt to taste

Oil as require

Method

Soak the masoor dal or red lentil in sufficient water for 2 hours.

Grind the soaked lentils with ginger and green chilli. You can add 2 – 3 garlic cloves if you like. I didn’t.
Take out the lentil paste in a large bowl. Add suji or semolina, rice flour, chopped onion chopped coriander leaves or cilantro, cumin powder, chaat masala powder, salt and curd. Mix well and add as require to make semi thick batter.

Make a lump free batter. Cover and keep aside for 30 minutes.
Now add lemon juice and soda. Give a good stir. You can add little more water if require.

Heat the appe pan and grease it with little oil. Pour a spoonful of batter into each mould. Cover the pan with lid and cook on low flame till it becomes golden brown.

Now turn the appe upside down. Cook uncovered till becomes light brown.
Its ready. Serve with any chutney or sauce.

Happy cooking 😊

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