Dal Rasam, South Indian Toovar Dal Rasam

Dal Rasam, South Indian Toovar Dal Rasam

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dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with step by step images.

dal rasam is an everyday fare in Tamil Nadu! Learn how to make paruppu rasam.

Tur dal rasam is made with cooked toovar dal and tomatoes, flavoured with a special rasam powder. The tamarind water gives a pleasant tang to the rasam, while the semi-spicy rasam powder leaves a warmth on your taste buds.

This South Indian toovar dal rasam is also a pleasing bowl on winter days, especially when you have a cold or cough. All the ingredients perfectly complement each other in this aromatic rasam to provide a good amount of protein too. You can benefit from this key nutrient and help nourish the cells of your body. People with heartheart disease or diabetes too can enjoy half serving of this rasam.

To make dal rasam, first make the rasam powder. Heat a small non-stick pan and dry roast all the ingredients on a medium flame for 2 minutes. Transfer the mixture into a plate and cool completely. Once cooled blend in a mixer till smooth. Keep aside. Next for the rasam, pressure cook toovar dal with salt, turmeric powder and 1½ cups of water for 4 whistles. Once slightly cool, whisk the dal. Heat the oil, add the mustard seeds and urad dal and saute for a while. Add Kashmiri chillies, curry leaves and asafoetida and saute for a few seconds. Then saute rasam powder and tomatoes for a minute. Add the cooked whisked dal, tamarind water, salt and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Switch off the flame, add the coriander and mix well. Serve dal rasam hot with steamed rice.

Enjoy this paruppu rasam hot and fresh, like a soup, or mixed with hot rice and ghee, which is the traditional way of having it. You can also try other rasams like Jeera-Pepper Rasam or Garlic Rasam. Those following a healthy diet plan can serve this rasam with Low Calorie Medu Vada.

Tips for dal rasam. 1. While making the rasam powder, it is very important to only dry roast the ingredients and not fry them in oil or ghee, which causes the flavour to change. 2. Also, you can make some extra powder and keep it for a few days to flavour more rasam or even dry vegetable curries! 3. Whisk the dal very well so as to get a smooth mixture. We recommend you use a whisk and not a spoon. 4. Use a deep pan, so the rasam can be easily boiled.

Enjoy dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with step by step photos below.

Dal Rasam, South Indian Toovar Dal Rasam recipe - How to make Dal Rasam, South Indian Toovar Dal Rasam

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Method
For the rasam powder

    For the rasam powder
  1. Heat a small non-stick pan and dry roast all the ingredients on a medium flame for 2 minutes.
  2. Transfer the mixture into a plate and cool completely.
  3. Once cooled blend in a mixer till smooth. Keep aside.

How to proceed

    How to proceed
  1. Combine the toovar dal, turmeric powder and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Whisk the dal well. Keep aside.
  4. Heat the oil in a deep non-stick pan, add the mustard seeds and urad dal and sauté on a medium flame for 1 minute.
  5. Add the kashmiri dry red chillies, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
  6. Add the tomatoes and prepared rasam powder and sauté on a medium flame for 1 minute.
  7. Add the cooked whisked dal, tamarind water, salt and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
  8. Switch off the flame, add the coriander and mix well.
  9. Serve hot with steamed rice.
Nutrient values (Abbrv) per serving
Energy115 cal
Protein5.2 g
Carbohydrates17.5 g
Fiber2.2 g
Fat2.9 g
Cholesterol0 mg
Sodium10.5 mg

Reviews

Dal Rasam, South Indian Toovar Dal Rasam
 on 06 Jun 19 04:36 PM
5

when to add tomato and imli