dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam |

by Tarla Dalal

Dal Rasam, South Indian Toovar Dal Rasam

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तुअर दाल रसम रेसिपी | अरहर दाल रसम | परपु रसम | दक्षिण भारतीय दाल रसम - हिन्दी में पढ़ें (Dal Rasam, South Indian Toovar Dal Rasam in Hindi)

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about dal rasam▼

dal rasam step by step recipe▼

for the rasam powder▼

how to pressure cook dal▼

how to make dal rasam▼

tips for dal rasam▼

calories of dal rasam▼

health benefits of dal rasam▼

dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam | with 33 amazing 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.

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

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Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 4Makes 4 servings
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Ingredients

For Dal Rasam
1/2 cup toovar (arhar) dal , washed and drained
1/2 tsp turmeric powder (haldi)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
2 whole dry kashmiri red chillies , broken into pieces
10 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/4 cup chopped tomatoes
1/2 cup tamarind (imli) water
salt to taste
2 tbsp finely chopped coriander (dhania)

For The Rasam Powder
3 whole dry kashmiri red chillies , broken into pieces
1/4 tsp fenugreek (methi) seeds
1/2 tsp black peppercorns (kalimirch)
1 tsp cumin seeds (jeera)
2 tsp coriander (dhania) seeds
10 curry leaves (kadi patta)

For Serving
steamed rice (chawal)

Method

For 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.

How to proceed

Combine the toovar dal, turmeric powder and 1½ cups of water in a pressure cooker and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.
Whisk the dal well. Keep aside.
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.
Add the kashmiri dry red chillies, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
Add the tomatoes and prepared rasam powder and sauté on a medium flame for 1 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 hot with steamed rice.

Dal Rasam, South Indian Toovar Dal Rasam recipe with step by step photos

If you like dal rasam

If you like dal rasam, also try other healthy South Indian recipes like
- tava chana dal vadas
- healthy lemon rice recipe | quick and easy healthy lemon rice | South Indian style healthy lemon rice | healthy lemon rice side dish | with 15 amazing images.
- oats idli recipe | instant oats idli | healthy oats idli for diabetics | how to make oats idli | with 20 amazing images.

How to choose toovar dal for dal rasam

If buying pre-packaged toovar dal, check the use-by date and quality of packing.
Look inside to packet to ensure the dal is not contaminated with debris or infested with insects.
If buying from bins, make sure they are stored covered to keep away the dust, and that the store has a good turnover so you do not have to worry about old stock.
Both oil coated and non-oil coated dals are available. If you buy annual stocks, you should prefer the oil-coated variety as it acts as a natural preservative. However, you should wash off the oil before use.

If you buy small quantities at regular intervals, you can go for the non-oily version.

For the rasam powder

For the rasam powder of dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam, heat a small non-stick pan, add 3 whole dry kashmiri red chillies , broken into pieces. We have used Kashmiri red chillies to add a good colour to the rasam powder.
Add 1/4 tsp fenugreek (methi) seeds. 1 tsp of fenugreek seeds soaked overnight and consumed early in the morning on an empty stomach is a remarkable cure to control blood sugar levels for diabetics. Fenugreek seeds have been known to benefit the heart by way of reducing cholesterol levels in the blood. Fenugreek seeds have long been suggested to enhance breast milk production to lactating mums. A teaspoon of fenugreek seeds swallowed with half glass water is also a very well-known home remedy for diarrhoea. See detailed benefits of fenugreek seeds methi seeds.
Add 1/2 tsp black peppercorns (kalimirch). Black pepper has been identified to stimulate the digestive juices and enzymes in the gut thus lending a helping hand in maintaining digestive health. The antibacterial nature of black pepper helps to relieve cold and cough, especially when black pepper is ground and mixed with honey and consumed. kali mirch may help in maintaining normal blood sugar levels as it improves insulin sensitivity. So diabetics and weight watchers with high blood sugar levels both can benefit from black pepper. Kalimich is known to boost metabolism and promote fat cell breakdown. Yes, the piperine in it may help you overcome obesity, weight loss. See detailed benefits of black pepper, kali mirch.
Also add 1 tsp cumin seeds (jeera). The most common benefit of jeera known to many is to soothe the stomach, intestine and the entire digestive tract. Cumin seeds are apparently a very good source of iron. A tbsp. of cumin seeds can fulfil nearly 20% of days iron requirement. Even small quantity of cumin seeds has huge amounts of calcium ( see calcium rich Indian foods ) – a bone supporting mineral. They aid is digestion, weight loss and help reduce inflammation. See detailed benefits of cumin seeds, jeera.

Then add 2 tsp coriander (dhania) seeds. The proportion of coriander seeds is always more than the fenugreek seeds.
Finally add 10 curry leaves (kadi patta). This is what lends an authentic taste to most South Indian recipes. Curry leaves have antioxidant, antimicrobial and anti inflammatory properties and is thus used widely in Ayurvedic medicines. Its antioxidant action helps to scavenge the harmful free radicals from the body and protect the health of our organs. These antioxidants may also show cancer preventive benefits. Curry leaves also aid in digestion and thus one can chew curry leaves when having a tummy ache. Some scientific research has shown that inclusion of curry leaves is beneficial for people with diabetes by stimulating insulin producing cells. It helps in skin care too. Intake of curry leaves can promote clear and healthy skin as well as promote hair growth and prevent hair fall. They are a fair source of Vitamin A (promotes vision) and calcium (promotes bone health) too.
Dry roast all these ingredients on a medium flame for 2 minutes. Be careful that the spices should not burn.
Transfer the mixture into a plate, spread it well and cool completely.
Once cooled blend in a mixer to smooth powder. The rasam powder is ready. Keep aside.

How to pressure cook dal

To pressure cook dal for dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam, add 1/2 cup toovar (arhar) dal , washed and drained in a pressure cooker. Toor dal is rich in proteins, the building block of good health. It is High in fiber and diabetic and heart friendly also. Being an excellent source of folic acid, pregnant women must include toor dal in their daily diet. Being an excellent source of fibre it helps in preventing and relieving gastric problems like constipation. See detailed benefits of toor dal.
Add 1/2 tsp turmeric powder (haldi). Turmeric helps in digestion of food thus helping to overcome indigestion. Haldi may help in reducing the growth of fat cells in the body. Turmeric, being rich in iron, is highly valuable in the treatment of anaemia and both the root as well as the powder should be a regular part of an anaemic diet. One of the health benefits of turmeric is it’s anti-inflammatory property due to the active compound, Curcumin, which helps to relieve inflammation of the joints and thus is a ladder to relieve pain related to arthritis. The curcumin in haldi also helps to ward of the bacteria’s causing cold, cough and throat irritation. See here for detailed turmeric benefits.
Add 1½ cups of water for cooking.
Pressure cook the dal for 4 whistles. It should be soft on cooking. Allow the steam to escape before opening the lid.
Whisk the dal well. You can use a manual whisk or a hand blender. Keep aside.

How to make dal rasam

To make dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam, heat 2 tsp oil in a deep non-stick pan.
Add 1/2 tsp mustard seeds ( rai / sarson).
Add 1 tsp urad dal (split black lentils). 1 cup of cooked urad dal gives 69.30% of your daily requirement of folic acid. The folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells. Being rich in Phosphorus it works with Calcium to build our bones. It is also high in fibre and good for heart, good for lowering cholesterol and good for diabetes. See here for 10 super benefits of urad dal.
Sauté on a medium flame for 1 minute.
Add 2 whole dry kashmiri red chillies , broken into pieces.

Add 10 curry leaves (kadi patta). Curry leaves have antioxidant, antimicrobial and anti inflammatory properties and is thus used widely in Ayurvedic medicines. Its antioxidant action helps to scavenge the harmful free radicals from the body and protect the health of our organs. These antioxidants may also show cancer preventive benefits. Curry leaves also aid in digestion and thus one can chew curry leaves when having a tummy ache. Some scientific research has shown that inclusion of curry leaves is beneficial for people with diabetes by stimulating insulin producing cells. It helps in skin care too. Intake of curry leaves can promote clear and healthy skin as well as promote hair growth and prevent hair fall. They are a fair source of Vitamin A (promotes vision) and calcium (promotes bone health) too.
Add 1/4 tsp asafoetida (hing). This not only helps to add flavour and aroma, but also boosts digestion. The active compound 'coumarin' helps in managing blood cholesterol and triglyceride levels. Asafoetida is known to have anti-bacterial properties, which helps to keep asthma at bay. Asafoetida is an age-old remedy for bloating and other stomach problems like flatulence. The best solution is to gulp down little hing with water or dissolve it in water and sip it. It can also be used along with curd or almond oil as a hair mask. It helps to prevent dryness of hair and smoothen as well as strengthen hair.
Sauté on a medium flame for a few seconds.
Add 1/4 cup chopped tomatoes. This adds the necessary tang to the dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in Vitamin C, good for heart. Tomatoes are a Pregnant women's friend and are rich in Folate or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells. Read about 13 amazing benefits of tomatoes.
Add the prepared rasam powder.

Sauté on a medium flame for 1 minute. You will love the aroma of this rasam powder being cooked.
Add the cooked whisked dal.
Add 1/2 cup tamarind (imli) water. This is not very concentrated so it further adds the necessary tanginess to the dal rasam. Tamarind is a good source of antioxidant polyphenols which exhibit anti-inflammatory properties. This can protect different organs of the body like heart, liver, skin etc. Some research shows that it helps to lower blood cholesterol too. It has negligible amount of fat, but on the other hand, tamarind is pretty high on calorie scale. So one needs to be very cautious about the quantity consumed. Tamarind is a rich source of vitamin C, fibre, potassium, magnesium and other nutrients necessary for good health. Some people are allergic to tamarind, while others may experience diarrhoea with excess consumption as imli is also known for its laxative properties.
Add salt to taste.
Add 2 cups of water to adjust the consistency.

Mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Stirring is necessary to avoid the dal rasam from sticking to the pan.
Switch off the flame and add 2 tbsp finely chopped coriander (dhania). Coriander is a fresh herb often used as a flavour enhancer in Indian cooking. It is mainly used as a garnish. This is the best way to use it - no cooking. This preserves its vitamin C content which helps to build our immunity and bring that sparkle to the skin. The antioxidants vitamin A, vitamin C and the quercetin present in coriander works towards strengthening our immune system. Coriander is a fairly good source of iron and folate – the 2 nutrient which help in the production and maintenance of red blood cells in our blood. Good for reducing cholesterol and good for diabetics. Read 9 benefits of coriander to understand details.
Mix well.
Serve dal rasam recipe | tur dal rasam | paruppu rasam | South Indian toovar dal rasam hot with steamed rice or brown rice.

Health Benefits of dal rasam

Dal Rasam - a protein rich fare.

This South Indian delicacy lends 5.2 g of protein per serving. The protein is a key nutrient to nourish the cells of the body.
The protein along with fibre in the toovar dal also helps to add satiety value and thus this dal rasam is a wise choice for weight watchers.
Diabetics and heart patients too can indulge into this rasam.
Fair amounts of vitamin A, potassium, calcium, B vitamins and folate can also be gained from this rasam.

Tips for dal rasam

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.

Also, you can make some extra powder and keep it for a few days to flavour more rasam or even dry vegetable curries!
Whisk the dal very well so as to get a smooth mixture. We recommend you use a whisk and not a spoon.
Use a deep pan, so the rasam can be easily boiled.