Paruppu Rasam Lentil Rasam Video Recipe

My daughter when she started her solid food, I mash the rice with this paruppu rasam and sat her in high chair this is how she started eating by herself when she was under 1 year. Dal or Lentil rasam makes the rasam thick and tasty. We never mind

if our menu don’t have sambar on Paruppu rasam making day. Yeah just lentil rasam, with one poriyal (stir fry) and rice makes a comfort lunch, do you agree? It was the time were rasam was mandatory at home everyday when my kids were infants and toddlers. Now they have grown up and still this Lentil Rasam is one among their favorite rasam. Not only them its our entire family favorite as well 🙂

Some special days like festival or on any family event I make sambar and that day or next day Paruppu Rasam will be in our menu since I use the dal cooked water and some mashed dal without fail to make rasam. Yes you can either refrigerate or freeze the dal cooked water for later use. Do check more trending and popular rasam recipes HERE.

Paruppu Rasam Preparation

• Rinse, Soak and pressure cook the dal.
• When you make sambar do reserve few tbsp of cooked dal for making rasam.
• If the dal is not mushy (Pic 6) do grind along with “To grind” ingredients for rasam.
• Extract tamarind juice by soaking tamarind (Pic 1) in hot water for 15 minutes.
• Filter the tamarind juice (Pic 2), add cooked dal+ water to it (Pic 3&6) and chop the raw tomato (Pic 5) and add to it.
• The hot dal water cook the tomato so let it sit like that for few minutes (Pic 6).

• Grind the ingredients given for grinding (pic 4) with tomato skin and cooked dal (Pic 7) to smooth paste (Pic 8).
• Heat Oil in a wide pan, add mustard seeds when it splutters do add ground rasam paste (Pic 9), Turmeric powder, Hing, Curry Leaves, Green Chili and Salt.
• In the video I skipped chilis since Whole pepper (milagu) spice is enough for us sometime.
• Saute well till oil separates from the mixture (Pic 10).
• Now add tamarind dal water mixture (Pic 11), adjust salt, if the rasam is tangy then add more water.

• If the tanginess is low then adjust with tamarind water.
• Mix everything well and let it heat up.
• When rasam starts foaming remove from heat (pic 12), garnish with chopped coriander leaves and serve hot.

Paruppu Rasam Ingredients

Cooked Toor Dal OR Red Lentil – 3-5 Tbsp with cooked water
Tomato – 1 Number (Medium, can skip tomato and use tamarind alone)
Tamarind Juice – 1/4 Cup (you can skip tamarind and use tomato)
Slit Green Chili or Red Chili – 1-2 Numbers
Curry & Coriander leaves – Few Chopped
Mustard Seeds, – 1/8tsp
Hing powder – 1/8tsp
Oil – As Needed
Salt – As Needed
To Grind
Cumin – 1tsp
Pepper – 1/2tsp
Garlic – 4-5 Numbers
Coriander Powder – 1/4tsp (Optional)
Fenugreek powder – 1/8tsp (Optional)

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Paruppu Rasam

Author: Sangeetha Priya

Ingredients

• Cooked Toor Dal OR Red Lentil – 3-5 Tbsp with cooked water
• Tomato – 1 Number Medium, can skip tomato and use tamarind alone
• Tamarind Juice – 1/4 Cup you can skip tamarind and use tomato
• Slit Green Chili or Red Chili – 1-2 Numbers
• Curry & Coriander leaves – Few Chopped
• Mustard Seeds – 1/8tsp
• Hing powder – 1/8tsp
• Oil – As Needed
• Salt – As Needed

To Grind

• Cumin – 1tsp
• Peppercorns – 1/2tsp
• Garlic – 4-5 Numbers
• Coriander Powder – 1/4tsp Optional
• Fenugreek powder – 1/8tsp Optional

Instructions

1. Rinse, Soak and pressure cook the dal.
2. When you make sambar do reserve few tbsp of cooked dal for making rasam.
3. If the dal is not mushy do grind along with “To grind” ingredients for rasam.
4. Extract tamarind juice by soaking tamarind in hot water for 15 minutes.
5. Filter the tamarind juice add cooked dal+ water to it and mash raw tomato in it.
6. Grind the ingredients given for grinding with tomato skin and cooked dal to smooth paste.

7. Heat Oil in a wide pan, add mustard seeds when it splutters do add ground rasam paste, Turmeric powder, Hing, Curry Leaves, Green Chili and Salt.

8. In the video I skipped chilis since Whole pepper (milagu) spice is enough for us sometime.

9. Saute well till oil separates from the mixture.

10. Now add tamarind dal water mixture, adjust salt, if the rasam is tangy then add more water.
11. If the tanginess is low then adjust with tamarind water.
12. Mix everything well and let it heat up.
13. When rasam starts foaming remove from heat, garnish with chopped coriander leaves and serve hot.

Notes

• Toor dal/ Masoor dal (Red lentil) both are fine to make this rasam.
• My MIL add coriander powder and methi seeds powder in rasam for flavor. I have mentioned it in the optional list do try with those and let me know how you liked it.
• Some may use tamarind and some may not (same with tomato) so you can use either one for this recipe or use lemon.

Video Tutorial