Dal rasam is an easy and simple lentil based spicy soup recipe, made with a blend of spices and fresh garlic. It is a staple side dish for rice in South Indian states.
Dal Rasam
Course: Main CourseCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
1 tsp coriander seeds
1 tsp cumin / jeera
¾ tsp pepper
¼ tsp methi / fenugreek
2 dried red chilli
few curry leaves
Other Ingredients:
1 tbsp ghee / clarified butter
1 tsp mustard
1 tsp cumin / jeera
pinch hing / asafoetida
1 dried red chilli
few curry leaves
3 clove garlic, crushed
1 tomato, chopped
1 cup tamarind extract
1 chilli, slit
½ tsp turmeric
1 tsp salt
2 cup toor dal, cooked
1 cup water
2 tbsp coriander, chopped
Directions
- Firstly, to prepare spice mix dry roast 1 tsp coriander seeds, 1 tsp cumin, ¾ tsp pepper, ¼ tsp methi, 2 dried red chilli and few curry leaves.
- Dry roast until spices turn aromatic.
- Cool completely and blend to coarse powder without adding water. Keep aside.
- In a kadai heat 1 tbsp ghee and splutter 1 tsp mustard, 1 tsp cumin, pinch hing, 1 dried red chilli, few curry leaves and 3 clove garlic.
- Saute on low flame until tempering splutters.
- Now add prepared spice mix and saute until spices turn aromatic.
- Further add 1 tomato, 1 cup tamarind extract, 1 chilli, ½ tsp turmeric and 1 tsp salt.
- Mix well, cover and boil for 10 minutes.
- Further add 2 cup toor dal, 1 cup water and adjust consistency.
- Boil for 2 minutes or until rasam turns frothy.
- Finally, add 2 tbsp coriander and enjoy dal rasam with hot steamed rice.
