Dhal rasam (paruppu rasam)


"Dhal rasam" (paruppu rasam) is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer and proteins respectively.


Thuvar Dhal - 100 gms.

Tomatoes - 100 gms.

Tamarind - small lemon sized ball

Water - 1 cup.

Rasam powder - 2 tsps.

salt - 11/2 tsps.

Asafoetida - a pinch

Coriander leaves - 2 tsps.

Tumeric powder - 1/4 tsp.


Step 1:First of all wash thuvar dhal in water and drain the water.

Step 2:Add 1 cup of water to the thuvar dhal and cook this in a pressure cooker for 15 minutes.

Step 3:Dissolve the tamarind in 11/2 cups of water and drain the residue and mud .

Step 4:Chop the tomatoes into small pieces.

Step 5:Add the chopped tomatoes,salt,asafoetida,tumeric powder,rasam powder to the tamarind water and boil for 10 minutes.

Step 6:Add 1 cup of water to the cooked dhal and add this to the boiling mixture,and let it boil for 10 more minutes.

Step 7:Now fry the mustard seeds in 1 tsp of ghee and add this to the boiling rasam.

Step 8:Add the chopped coriander leaves (2 tsps) to the rasam and mix well.

Step 9:Remove from heat

Step 10:Serve hot with cooked rice.


*Please use the ingredients in the above mentioned quantity only.

*Add weight to the pressure cooker while cooking the dhal.