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Easy Dal Rasam Recipe Guide

This document provides a recipe for dal rasam, a South Indian lentil soup. It calls for tuvar dal, water, tamarind paste or juice, curry leaves, turmeric, rasam powder, asafetida, salt, cilantro, mustard seeds, cumin seeds, and dried red chili. The dal is pressure cooked until soft then mashed. The tamarind is boiled to remove its raw flavor. The mashed dal and spices are simmered together to make the rasam soup. A tadka of mustard seeds, cumin seeds and chili is prepared separately and added to the soup. The finished rasam is mild and comforting and can be served as a soup or

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14 views7 pages

Easy Dal Rasam Recipe Guide

This document provides a recipe for dal rasam, a South Indian lentil soup. It calls for tuvar dal, water, tamarind paste or juice, curry leaves, turmeric, rasam powder, asafetida, salt, cilantro, mustard seeds, cumin seeds, and dried red chili. The dal is pressure cooked until soft then mashed. The tamarind is boiled to remove its raw flavor. The mashed dal and spices are simmered together to make the rasam soup. A tadka of mustard seeds, cumin seeds and chili is prepared separately and added to the soup. The finished rasam is mild and comforting and can be served as a soup or

Uploaded by

mukti bana
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd

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Dal Rasam recipe how to make easy dal rasam


Catego rized under Dals , Dals / Beans , Healthy Recipes , Jain Curries/Subzis/Dals/Beans , So uth Indian , Vegan Ingredients tamarind , To o var dal

Dal Rasam - cooked, mashed dal is simmered with rasam masala power and tamarind with basic tadka on top to add some more flavors to it. Rasam is very comf orting f ood in South Indian cuisine. I make rasam once in a while. No no thats not true. Once in 2-3 months is correct. But whenever I make, I only make this dal rasam. T his recipe is my aunts (moms f riend) recipe. Now I am planning to make dif f erent types of rasam and will share here too. Dear husband just loves to have it as a soup or drink so am I. Rasam is usually served with rice, sambar, porial (South Indian veg stir-f ry) along with some pappad on side. I have used homemade rasam powder in this recipe. But of course you can use store bought too. And you guessed it right; homemade rasam powder is my next post. T his recipe will give you mildly spiced rasam. If you like spicy then you can add some red chili powder when you add rasam powder. Dal Rasam recipe how to make easy dal rasam Prep time 5 mins Cook time 25 mins Total time 30 mins Author: Kanan Recipe Category: Dal, Main dish Cuisine: South Indian Yield: 2 servings Ingredients Tuvar dal (arhar dal or pegion peas) cup Water cup + 1 cup + 1 cup Tamarind paste 1 teaspoon **Notes Curry leaves 5-6 Turmeric powder teaspoon Rasam powder 2 teaspoon Asaf etida a pinch Salt to taste Cilantro leaves f ew, chopped f inely

Oil 2 teaspoon Mustard seeds teaspoon Cumin seeds teaspoon Dry red chili 1, broken Tamarind If using whole tamarind than use 1 tablespoon, soak it into 1 cup of hot water, extract its juice. Instructions 1. Wash tuvar dal well under running cold water till water runs clear. Take it to the pressure cooker, add cup of water. Close it with the lid and put the weight on.

2. Pressure cook it on medium heat till dal cooks completely and becomes sof t. It will take about 6-7 whistles. Let the pressure go down by itself then open the cover.

3. Mash the dal with back of the spoon. I used immersion blender. Add another 1 cup of water and keep it aside.

4. In another saucepan, take 1 cup of water + tamarind paste. If using whole tamarind then add extracted water only to the saucepan. Also add curry leaves, turmeric powder and salt.

5. Let it boil on medium heat f or 5 minutes or till the raw tamarind aroma goes away.

6. T hen add asaf etida and rasam powder. Mix well.

7. Add mashed dal water and let it simmer.

8. Meanwhile make the tadka. Heat the oil in a small pan on medium heat. Once hot add mustard seeds, let them pop.

9. T hen add cumin seeds. Let them sizzle a bit f or about 30 seconds.

10. T hen add broken dry chili. Saut f or 30 seconds.

11. Add this tadka to the simmering rasam. And let it simmer f or 5 minutes or till you get your liking consistency.

12. Finely add chopped cilantro and mix.

13. Rasam is ready to serve.

Additional Inf o Taste mild Shelf life it can be ref rigerated f or 4-5 days in air tight container af ter it cools completely. Serving suggestions Have it as soup or drink. But usually served in lunch with rice, sambar, porial (South Indian veg stir-f ry) along with some pappad on side. Just f or the shoot, I put rice here. But I enjoyed rasam as a soup yesterday.

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