Daal Rasam (Pappu Saaru / Rasam with Lentils)

Rasam is a tangy, spiced, and soupy preparations from the South Indian cuisine. Rasam is a staple in many South Indian households. It is made using various herbs, spices, lentils, sometime using fruits such as pineapple, lemon too, most made using tomatoes or tamarind.For the below recipe, we will use tamarind as a base.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Difficulty: Easy
  • Servings: 4

Ingredients

For Rasam:

  • 600 ml Water
  • 3 Tomatoes, diced
  • 2 Slit Green Chillies
  • 4 Curry Leaves
  • 1 small piece of Ginger, finely diced
  • 1/4 tsp Turmeric Powder
  • 3/4 tbsp Rasam Podi
  • Pinch of Hing (Asafetida)
  • Rock Salt, to taste
  • Juice of 1 medium Lime
  • 2 tsp Coconut Oil
  • 1/2 cup Pressure-Cooked Lentils, mashed/blended (Toor Dal, Moong Dal, or a mix) – usually takes 5 whistles to cook well

For Tempering:

  • 1 tsp Cumin Seeds
  • 2 tbsp Coconut Oil
  • 2 Broken Dry Red Chillies (Byadgi variety)
  • 4 Garlic Cloves, smashed with skin on

For Garnish:

  • 2 tbsp Chopped Coriander Leaves (Cilantro)

Directions

Making Rasam:

  • Heat 2 tsp coconut oil on medium flame. Add the slit green chillies, ginger, and curry leaves. Sauté for 30 seconds.
  • Add turmeric powder and a pinch of hing. Sauté for another 10-15 seconds until the rawness of the turmeric fades.
  • Add the diced tomatoes and sauté for another minute.
  • Pour in the water and add rock salt. Mix well and bring to a boil. Once boiling, add the rasam podi. Turn the heat down to low and let it simmer, stirring occasionally.
  • Add the mashed lentils and mix well. Adjust the salt and consistency to taste.
  • Continue to simmer for another 10 minutes (covered) on low flame, stirring occasionally.

Tempering:

  • Heat 2 tbsp coconut oil in a tadka pan. Add cumin seeds, broken dry red chillies, and garlic cloves. Once the garlic turns slightly brown, pour the tempering over the rasam. Let it simmer for another 5-8 minutes.
  • Blend in the lime juice and adjust the salt as per taste and desired consistency.

Garnish:

  • Turn off the heat and garnish the rasam with chopped coriander leaves. Mix well before serving.