This Paruppu Rasam is one among the various Rasam Recipes like Pepper Rasam. Jeera Rasam, Tomato Rasam etc. And it is a part of the main menu for a lunch in the southern Region of India.
To Make Powder
Black Pepper – ¾ tsp
Cumin Seed (Jeera) – 1 tsp
Coriander Seed (Dhania) – 1 tsp
Fenugreek Seed (Methi Seed) – 1/8 tsp
Red Chilli – 2
Tur Dal – ¼ cup
Oil – 1tbsp
Mustard Seed (Rai) – ¾ tsp
Cumin (Jeera) Seed – 1 tsp
Red Chilli -2
Haldi (Turmeric) Powder – ¼ tsp
Curry Leaves – 1 string
Asafetida (Hing) – 1/8 tsp
Crushed Garlic – 3 pods
Tomato -1 (finely chopped)
Tamarind (Imli) 2 pods (soaked in water)
Cilantro (Dhania Leaves) – 1 tbsp (finely chopped)
Dry roast all the ingredients under “To make Powder” column and grind them all together to a coarse powder.
Pressure cook the Dal with a cup of water and Haldi for 4 to 5 whistles till it becomes mushy. Squeeze the extract of Tamarind.
Heat the Oil in a pan. add Mustard and Jeera. When it crackles, add Chilli and Curry Leaves. Add Crushed Garlic in 30 seconds. Sauté for 30 seconds.
Add Tomato and Salt. Cook till the Tomatoes become mushy. Add Tamarind water. Allow it to boil. Cover the pan and simmer for 5 minutes.
Mash the cooked Dal. Add ½ cup of water and transfer the contents to the pan. When it starts boiling, cover the pan with a lid and simmer for 3 to 4 minutes.
Add the prepared Masala powder and cilantro. Mix well.
Allow it to roll boil. When it looks foamy on the surface, switch off the flame immediately.
Dal Rasam can be served with steamed Rice or can be enjoyed as a soup.