Paruppu Rasam (Dal Rasam)
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
3
-
Calories
239 kcal
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Course
Main Course
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Cuisine
Indian
Paruppu Rasam (Dal Rasam)
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Paruppu rasam or dal rasam is a spicy South Indian rasam variant made from pigeon pea lentils (or tur dal, arhar dal) warming spices & herbs, tamarind and oil. Good for cold & cough.
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Ingredients
Main ingredients
- ½ or ⅔ cup pigeon pea lentils (tuvar dal, tur dal or arhar dal)
- 1 teaspoon black mustard seeds
- ½ teaspoon split and skinned black gram (urad dal) - optional
- 1 or 2 dry red chilies
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder
- 1 or 1½ cups water or add as required
- 1 tablespoon tamarind - soaked in ½ cup water
- 10 to 12 curry leaves
- 2 tablespoon oil
- salt as required
- 2 to 3 tablespoons Coriander leaves
For dry roasting and then grinding to semi coarse or fine powder
- 2 to 3 dry red chilies
- 8 to 10 fenugreek seeds
- ½ teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 2 teaspoon coriander seeds
Instructions
Preparation
- First take all the whole spices meant to make the rasam powder.
- On a low heat, dry roast the spices stirring often till they are fragrant and golden. Ensure that the spices don’t get burnt. Once roasted well then remove the spices in a plate and let them cool at room temperature.
- Once they are cooled, in a dry grinder or coffee grinder, grind these spices to a semi coarse or fine powder. Keep aside.
- Soak 1 tablespoon seedless tamarind in ½ cup of hot water for 20 minutes. Later squeeze the tamarind pulp and keep aside.
- In a 2 litre stovetop pressure cooker, cook ½ to ⅓ cup arhar dal (pigeon pea lentils) with 1.5 cups water for 7 to 9 minutes or till they are completely soft and mashable.
- With a spoon or wired whisk, mash the dal lightly.
making paruppu rasam
- In another pan, heat oil. Add the mustard seeds and urad dal.
- Fry on low heat stirring often till the mustard seeds start crackling and the urad dal becomes golden.
- Keeping the heat to a low add 10 to 12 curry leaves and 1 to 2 dry red chilies (broken and seeds removed). Fry for a few seconds stirring often until the curry leaves looks crisp and red chilies change color. Take care not to burn the spices.
- Now add the turmeric powder and asafoetida. At this point you can switch off the heat if the pan has become too hot. Stir and add the roasted ground rasam powder.
- Stir quickly and add the above tempered mixture to the dal or add the dal to this mixture. stir.
- Add the tamarind pulp. Stir and mix well.
- Simmer for 7 to 8 minutes or till you see a frothy layer on top on a low or medium heat. The raw aroma of the tamarind also has to go away.
- Garnish the paruppu rasam with coriander leaves and serve hot, plain or with some steamed rice.
Notes
- Use lentils that are fresh and not aged. Preferably use unpolished lentils.
- You can vary the consistency but don't make it very thin as then the flavor will get diluted.
- Use fresh spices and not rancid ones.
- For a faint sweet taste, you can choose to add a bit of jaggery.
- You can soak the lentils for 20 to 30 minutes prior to cooking them. Soaking lentils make them cook faster.
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
28g
(9%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
400mg
(17%)
Potassium
429mg
(12%)
Fiber
12g
(48%)
Sugar
4g
(8%)
Vitamin A
394IU
(8%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
40mg
Vitamin B6
1mg
Vitamin C
69mg
(77%)
Vitamin E
4mg
Vitamin K
5µg
Calcium
68mg
(7%)
Vitamin B9 (Folate)
550µg
Iron
5mg
(28%)
Magnesium
64mg
Phosphorus
180mg
Zinc
2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 400mg | 17% |
| Potassium | 429mg | 9% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 394IU | 8% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 40mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 69mg | 77% |
| Vitamin E | 4mg | |
| Vitamin K | 5µg | |
| Calcium | 68mg | 7% |
| Vitamin B9 (Folate) | 550µg | |
| Iron | 5mg | 28% |
| Magnesium | 64mg | 16% |
| Phosphorus | 180mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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