Paruppu Rasam | Toor Dal Rasam | Garlic Dal Rasam

Paruppu Rasam | Quick Dal Rasam | Toor Dal Rasam |
Take a pressure cooker pot
1/3 Cup Toor dal
(Yellow split pigeon peas)
Wash and clean in water minimum 3 times.
1 Cup water
1/4 Tsp Tumeric powder
Stir well
Cover the lid & pressure cook on medium flame for 3 whistles and Cook for 10 mins on very low flame.
Switch off the gas
Once cooker had cooled down, open the lid to check and keep aside.
Take a pot
3 Cups water
300 Grams Crushed Tomatoes from Can
You can use fresh tomatoes instead.
1/4 Tsp Tamarind concentrate
You can use fresh tamarind (lime size).
Mix well
8-9 Garlic cloves crushed
Handful Coriander including stems roughly chopped
1/4 Tsp Turmeric powder
Salt to taste
Mix well
Cover with lid & cook on medium to low flame
Keep stirring occasionally if needed.
Boil till tomatoes are cooked
Open the lid and stir well
1/4 Tsp Asafoetida powder (Hing)
1.5 Tsp Rasam powder
1/4 Tsp Black pepper powder
(Optional)
Stir well & Bring it to boil
Cooked Toor dal
2 Cups Water
( You can add more or less as per your desired consistency.)
Stir well, bring it to boil & cook on medium to
low flame.
When you start seeing foam forming on top
Reduce the gas to low flame and make tempering
( Taste and adjust salt or rasam powder if needed.)
Tempering
2 Tbsp Ghee
1/2 Tsp Mustard seeds
1/2 Tsp Jeera seeds
Allow to splatter
1/4 Tsp Asafoetida
2 Dry Kashmiri Red chillies
Saute for approval 30 Secs
10-12 Curry leaves
Saute for 30-45 secs
Add tempering to the rasam
Handful Coriander leaves chopped
Mix well
Cover the lid & switch off the gas
Covering with lid with help flavors infuse in the rasam
After 3-4 mins Rasam is ready to serve
Drink as appetiser or serve with hot rice
Notes and Tips :
You can use fresh tomatoes( 300 grams) , tamarind (lime size) and homemade Rasam powder.
For tamarind pulp; Soak in hot water for 20-30 mins, strain the tamarind pulp & add it to pot.
If rasam powder is not available you can substitute it with sambar powder. You can add additional cumin and pepper powder.
Hope you enjoy the rasam!
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