- Submitted by Dahlia
(Paruppu Thakkali Rasam, Dal Rasam, Lentil Soup)
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Paruppu Rasam or Dal Rasam is another popular type of rasam made in Tamil Nadu. Tamilians make use of Toor dal extensively. The cooked toor dal and its water is also spiced up and served as rasam along with rice.
This paruppu rasam in particular is slightly different from the other rasams. It has a subtle taste of the dal with slight sourness added in the form of tomatoes or tamarind. I prefer to use tomatoes and skip the tamarind completely. Even if you add, it should be just a small piece. The sourness should not be dominant. Also, rasam powder or sambar powder can be use to flavour it. I have used my usual homemade rasam mix for this rasam. I have a close friend who specifically uses sambar powder for this rasam alone.
Another secret to making the best tasting rasam is by not letting it boil. Yes, all rasams are switched off just when it starts frothing to get the best taste.
Make this dal rasam today and serve it with some white rice and some simple side dish. Even papad is sufficient to enjoy this mild and tasty rasam.
Recipe for Paruppu Rasam
Preparation time: 15 minutes
Cooking time: 20 minutes
- Toor dal - 1/4 cup
- Tomatoes - 2
- Turmeric Powder - 1/4 tsp
- Coriander Leaves - handful
- Curry leaves - little
- Salt - as needed
For Rasam Powder
- Black Peppercons - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Dry Red Chili - 1
- Coriander Seeds - 1/2 tsp
- Curry Leaves - few
- Oil /Ghee - 2 tsp
- Mustard seeds - 1 tsp
- Fenugreek seeds - 1/2 tsp
- Curry Leaves - 1 sprig
- Asafoetida - 1/4 tsp
- Pressure cook the toor dal with a pinch of turmeric powder, mash it well and keep it aside. Whenever you make sambar, you can cook some extra toor dal and keep it for making paruppu rasam the next day.
- Make a puree of the tomatoes.
- Coarsely crush whole peppercons, cumin seeds, red chili, coriander seeds and curry leaves. This is the instant rasam mix.
- Heat oil/ ghee in a kadai, pop the mustard seeds, fenugreek seeds and curry leaves.
- Add turmeric powder, asafoetida, prepared rasam mix and saute for a minute.
- Add the tomato puree. Also add extra 1 cup of water and salt. If you prefer extra sourness, add some tamarind extract at this stage.
- Boil this mix on medium flame and cook for 5-10 minutes till the raw smell of the tomatoes are completely gone.
- Add the cooked toor dal, finely chopped coriander leaves and an additional 2 cups of water.
- Cook till the rasam starts frothing. Do not boil the rasam as its taste will change.
Detailed Steps to make Paruppu Rasam
Wash, pressure cook the toor dal with a pinch of turmeric powder, mash it and keep it aside.
Puree the tomatoes.
Coarsely crush the whole black peppercons, cumin seeds, red chili, coriander seeds and curry leaves.
Heat oil or ghee in a kadai. Splutter the mustard seeds, fenugreek seeds and curry leaves.
Add turmeric powder, asafoetida, coarsely crushed rasam mix. Fry for a minute.
Add the tomato puree. If you prefer add little tamarind extract along with this.
Add some water and boil this mix on medium flame. Cook for 5-10 minutes so that the raw smell disappears.
Add the toor dal, chopped coriander leaves and an additional 2 cups of water.
Cook till it just starts boiling and froth covers the top. Do not boil the rasam any further as it will spoil the taste.
Enjoy piping hot rasam for the best taste.
Serving Paruppu Rasam
- This paruppu rasam is traditionally served with just white rice. It goes well with any vegetable preparations, non-veg fry or just a simple papad.
- It can be served as a soup with some roasted papad.
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