This dal rasam (Paruppu rasam) is my mom’s recipe and it has always turned out to be a fail-safe recipe for me. I don’t use rasam powder instead my mom’s ratio of 3:2:1 of cumin : pepper : chilli powder which is the key ingredient of this recipe. It always turns out to be tangy, spicy and soothing rasam.
It tastes heavenly and I can literally have it every single day with no complaints 😀
I like it the best paired with potato fry or ladies finger fry 😀
Dal Rasam
Tangy, spicy rasam made out of toor dal
Ingredients
- lemon sized tamrind
- 1 tomato big sized
- 2 green chillies slit
- 6 garlic cloves
- 1 spring curry leaves
- 1/2 cup toor dal
- 3 tsp cumin powder
- 2 tsp pepper powder
- 1 tsp chilli powder
- salt
- 1 tbsp coriander leaves chopped
Instructions
- Pressure cook 1/2 cup toor dal with 3 cups of water for 4-5 whistles. And mash them finely.
- Soak lemon sized tamrind in warm water and rest it for 10 minutes.
- Get the ingredients ready. Slice 1 tomato into half, slit 2 green chillies, crush 6 cloves of garlic and a spring of curry leaves.
- Squeeze the tamrind extract and keep it aside.
- With the toor dal mixture, add all the ingredients - tomato, green chillies, garlic cloves, curry leaves and tamrind extract.
- And then add 3 tsp cumin powder, 2 tsp pepper powder and 1 tsp chilli powder and required salt and give it a good mix.
- Allow it to boil for 10 mins in medium flame.
- The tomatoes would be boiled and add coriander leaves at this stage. It is done.
Notes
- The key to this recipe is 3:2:1 ratio of cumin : pepper : chilli powder. So adjust the powders accordingly to cater your taste.