Easy Dal Rasam
Recipe GLPR7f5d2ddfcdcdd7
A fragrant and tangy South Indian lentil soup made with cooked tuvar dal, tamarind, and warm spices. This quick version combines the earthy flavor of split pigeon peas with a zesty tadka (tempering) of mustard seeds, cumin, and dried chilies for an authentic, comforting appetizer or light meal.
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Ingredients
¼ cup Tuvar dal (pigeon peas)
3 cups Water
1 teaspoon Tamarind paste
5 leaves Curry leaves
¼ teaspoon Turmeric powder
to taste Salt
1 pinch Asafetida (hing)
2 teaspoons Rasam powder
2 teaspoons Oil
¼ teaspoon Mustard seeds
½ teaspoon Cumin seeds
1 Dry red chili
handful Cilantro leaves, finely chopped
Directions
Rinse the tuvar dal thoroughly under cold running water until the water runs clear. Transfer to a pressure cooker with ¾ cup of water. Seal the lid, place the weight on top, and pressure cook on medium heat for about 6–7 whistles until the dal is completely soft and tender.
Allow the pressure to release naturally. Open the cooker carefully and mash the cooked dal with the back of a spoon or use an immersion blender until smooth.
Add 1 cup of fresh water to the mashed dal and stir well. Set aside. In a separate saucepan, combine 1 cup of water, tamarind paste, curry leaves, turmeric powder, and salt. Bring to a boil over medium heat.
Let the mixture boil for 5 minutes or until the raw tamarind smell dissipates. Stir in the asafetida and rasam powder, mixing well to combine.
Pour the mashed dal and its water into the tamarind mixture. Reduce heat and let it simmer gently while you prepare the tadka (spice tempering).
Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds and let them pop for about 30 seconds.
Add the cumin seeds and let them sizzle for another 30 seconds.
Add the broken dry red chili and sauté for 30 seconds until fragrant.
Pour the entire tadka mixture into the simmering rasam. Let it simmer for 5 minutes, adjusting the consistency by adding water if needed. Stir in the fresh cilantro and serve hot.
