Dal Rasam / Paruppu Rasam is a sure comfort food in traditional South Indian cuisine. The combo of sambar, rasam, rice, vegetable stir-fry (poriayal) and some pappad or appalam makes a lipsmacking lunch platter. This simple and quick rasam is prepared with cooked toor dal, tomatoes, freshly grounded rasam pwd and tamarind. It tastes light, tangy and flavorful. We used to mash up some hot rice and pour in some dal rasam with few drops of ghee for kids & it just tastes heavenly.
Red chilly - 2 or 3
Garlic - 3
Cumin - 1 tbsp
Pepper - ½ tbsp
Coriander seeds - 2 tbsp
Cooked toor dal - 1 tbsp
Toor dal water / Paruppu water - 1 cup
Tamarind - a small size ball
Tomato small - 1
Turmeric pwd - a pinch
Hing / asafetida - a pinch
Coriander leaves chopped - 2 tbsp
Salt to taste
Oil - 1 tsp
Mustard - ¼ tsp
Red chilly - 1
Hing - a pinch
Cumin - ½ tsp
Split urad dal - ½ tsp
Curry leaves - a twig
Take red chillies, garlic, cumin, pepper and coriander seeds in a blender
Add water and grind to coarse paste.
Wash and pressure cook the toor dal with extra water and strain thick dal water from it.
Soak tamarind in warm water for 10 mins and extract thick juice from it.
In a pan, add the masala paste of step 1.
Add the dal water.
Add salt and mix well.
Add finely chopped tomatoes.
Add turmeric pwd, hing and tamarind water.
Allow to boil in low medium flame.
Add finely chopped coriander leaves.
Add a tbsp of cooked and mashed dal.
In a small frypan, heat a tsp of oil. (you can also temper the ingredients in ghee, it boosts the flavor of the rasam)
Season with mustard, cumin, hing, red chilly, split urad dal and curry leaves.
Add this to boiling rasam.
Turn off the flame, once the first bubble appears.
Enjoy the tempting aroma and transfer the rasam to the serving bowl.
Garnish with fresh coriander leaves.
Keep it covered.
Yummy Paruppu rasam is ready.
Serve the rasam with hot rice and poriyal / thoran of your choice.