Paruppu rasam or dal rasam is a south Indian soup recipe prepared with dal, tomato, tamarind juice and other spices. It is tangy and mildly spicy.
Paruppu Rasam is prepared in south Indian homes almost every day and their meal is not complete without rasam. Rasam is very light on stomach and hence helps in digestion. It also cures cold, cough and sore throat.
Preparing paruppu rasam at home is very easy. Dal is cooked, mashed and flavored with rasam powder, spices and tamarind juice. Later it is seasoned with ghee which enhances the flavor and taste of the rasam.
For more Rasam Recipes check: tomato rasam, pepper rasam.
½ cup toor dal
Small lemon sized tamarind
2-3 medium tomatoes, finely chopped
1 tbsp Rasam powder
¼ tsp turmeric powder
1-2 spring curry leaves
For tempering rasam:
½ tsp mustard seeds
½ tsp jeera/cumin seeds
4-5 pepper corns, crushed
1 broken red chilli
1 or 2 spring Curry leaves
Coriander leaves, chopped-for garnishing
- Wash toor dal with enough water. Add it to a pressure cooker along with water and turmeric powder. Cook for 3-4 whistles.
- Let the pressure release by itself. Open the cooker and mash dal with the help of a spatula/whisk or back of a spoon. Keep aside.
- Soak tamarind in 1 cup warm water for 10-15 minutes. After soaking, squeeze it and extract the juice.
- In a vessel, add tamarind juice and little water. Bring it to boil on a medium-low flame. let the raw smell of the tamarind go away.
- Add chopped tomatoes, rasam powder and salt to taste. Keep the flame on medium to low. Let the tomatoes get cooked well.
- Now add cooked & mashed toor dal and mix. Add water as needed to get the consistency you prefer. Add salt if required.
- When it starts to boil and froth starts forming, switch off the flame. Do not boil rasam. Add little chopped coriander leaves.
- In a pan/tadka pan, add 2-3 tsp ghee and heat it. Add mustard seeds and jeera. When it splutters, add hing, crushed pepper corns, broken red chilli and curry leaves.
- Immediately pour the seasoning over the rasam. Close the vessel with a lid for some time. Garnish with fresh coriander leaves.
- Serve hot Paruppu Rasam.
- You can soak toor dal in water for 10 minutes and then cook.
- Tomatoes can be added along with toor dal and cooked. Mash well after cooking.
- Sambar powder can be added, if you do not have rasam powder at home.
- Jeera and pepper corns can be grounded using a mortar-pestle and added to rasam instead of adding them while seasoning.
- Do not boil rasam. When froth starts to form, switch off the flame. If boiled, rasam does not tastes good.
- If you like the taste of garlic in paruppu rasam, add 2-3 garlic cloves crushed while seasoning or cook along with dal.
- Paruppu rasam can be served as a soup or with plain rice.
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