Paruppu Rasam | Easy Rasam Recipes

My mom use to prepare rasam only once in a blue moon and it use to be just for us.  I do same too since DH doesn't like tamarind base things it's difficult for me relish sambar, kuzhambu etc but once in a while I made these things just for myself.  Normally I make pepper rasam since I like pepper taste in rasam, but for change  I do try different things and dal or paruppu rasam is one such thing.  It's easy, simple and taste yum due to dal.  Hot pipping rasam, steamed rice and some papad is just a delicious comfort food.  Add any simple stir fry or poriyal to make a complete meal.  You can make it simple by whenever you make dal just keep little aside to make this rasam, that's what I do, me and DH both happy.  He eats the dal and I relish on rasam :)

Paruppu (Dal) Rasam Recipe

Prep time: 5 Minutes + 15 minutes soaking time
Cook time: 20 Minutes
Total time: 25 Minutes
Serves: 3-4

Ingredients:

Toor Dal - 1/2 Cup
Tamarind - Small Gooseberry Size
Rasam Powder - 1 tsp [Make your own Rasam Powder]
Turmeric Powder - 1/2 tsp
Chopped Tomato - 1 [Large]
Cilantro/Coriander Leaves - 2 tbsp [chopped] 
Salt - To Taste
Water - 3-4 Cups or as needed

For Tempering

Oil/Ghee - 1 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds/Methidana - 1/4 tsp
Dry Red Chilli - 1
Curry Leaves - Few
Minced Garlic - 1/2 tbsp

Method:

1. Soak tamarind in 1 cup water for 15 minutes and extract water, add another cup of water and extract juice again, add more water if preferred.
2. Soak toor dal for 15 minutes and pressure cook with little water and 1/4 tsp of turmeric powder for 3 whistles. Once pressure released mash cooked dal well and keep aside.
~ This is more than 1/2 cup of dal which I normally cook to make normal dal tadka too.

3. Take tamarind water in a large bowl, I also took dal water from the cooked dal, this adds more taste to rasam.  Add rasam powder, remaining 1/4 tsp turmeric powder, salt, coriander leaves and mix.

4. In a wok heat oil or ghee, add mustard, cumin seeds and allow to splutter. Now add methi seeds, curry leaves, dry red chilli, garlic and saute until garlic becomes golden brown.
5. Add chopped tomato and saute for a minute.

6. Once tomato gets mashed, add tamarind water and stir.

7. Now add cooked dal and adjust salt if required.  Bring it to a good boil and off flame.

Serve warm with hot steamed rice along with some simple aloo fry, bindi fry or just papad.  Or have it as soup.

Have a nice day ~~

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