Parupu Rasam

IngredientsServings: 4

• 1/4 cup toor dal
• 1 medium size chopped tomatoes
• tamarind (lemon sized) extract juice using 1 cup of water
• 1 and 1/2 tsp salt (as per taste)
• 1/4 tsp turmeric powder
• 2 tbsp chopped cliantro

For Grinding

• 1 tbsp toor dal
• 1 tbsp coriander seeds
• 3 pieces whole chilli
• 1 tbsp cumin seeds
• 1 tsp whole black pepper corn

For tempering

• 2 tsp ghee
• 1 tsp mustard seeds
• pinch of asafoetida
• 1 sprig curry leaves

About

Instructions

• wash toor dal and add it to a pressure cooker. Pressure cook for 2 whistles OR 20 minutes in high pressure mode in the instant pot
• open the cooker once pressure is released. Then add water and mash the dal
• in a pan add tamarind juice, tomato, rasam powder, turmeric powder and salt
• boil on medium high until the tomatoes soften
• once tomatoes are cooked add smashed toor dal
• add tempering to the rasam and let it on heat till you see a frothy layer on top and garnish with cilantro
• rasam can be used to serve with cooked rice!!

Tempering

• in a small pan heat ghee
• add mustard seeds wait until sputters
• add curry leaves and asafoetida

Rasam Powder

• add toor dal, coriander seeds, cumin, pepper, red chillies and grind it to powder

Tips & Tricks

• soak tamarind in hot water to extract the juice easily

Step by Step Instructions

1. wash toor dal and add it to a pressure cooker along with 2 cups water, pressure cook for 2 whistles OR 20 minutes in high pressure mode in the instant pot, open the cooker once pressure is released and mash the dal

2. in a pan add tamarind juice, tomato, rasam powder, turmeric powder and salt, boil on medium high until the tomatoes soften

3. once tomatoes are cooked add smashed toor dal

4. in a small pan, heat ghee and add mustard seeds. Wait until the seeds sputter, then add curry leaves and asafoetida

5. add tempering to the rasam and let it on heat till you see a frothy layer on top and garnish with cilantro

6. enjoy with plain white rice!!