Description

Paruppu Rasam is a classic South Indian soup made with lentils, tomatoes, and a blend of aromatic spices. It's known for its tangy and slightly spicy flavor, making it a staple comfort food often served with rice.

Ingredients

For the Rasam

• 1/2 cup Toor Dal (Split Pigeon Peas)
• 4-5 cups Water
• 2 medium Tomatoes (finely chopped)
• lemon-sized Tamarind (soaked in 1/2 cup warm water and extract pulp)
• 1/4 teaspoon Turmeric Powder
• Salt (to taste)
• 1/4 teaspoon Asafoetida (Hing)
• 1 sprig Curry Leaves
• 2 tablespoons Coriander Leaves (finely chopped, for garnish)

For the Rasam Powder (optional, or use store-bought)

• 1 tablespoon Coriander Seeds
• 1/2 teaspoon Cumin Seeds
• 1/2 teaspoon Black Peppercorns
• 1/2 teaspoon Toor Dal
• 2-3 Dry Red Chillies (adjust to spice preference)

For Tempering (Tadka)

• 1 tablespoon Ghee or Oil
• 1/2 teaspoon Mustard Seeds
• 1/4 teaspoon Cumin Seeds
• 1 Dry Red Chilli (broken into two)
• 1 sprig Curry Leaves
• 1/4 teaspoon Asafoetida (Hing)

Instructions

1. Rinse the toor dal thoroughly and pressure cook it with 2 cups of water and a pinch of turmeric powder until very soft (about 3-4 whistles). Mash the cooked dal well and set aside.
2. If making rasam powder, dry roast the ingredients for the rasam powder on low heat until fragrant. Let them cool and grind to a fine powder. Set aside.
3. In a pot, combine the chopped tomatoes, tamarind extract, turmeric powder, salt, and 2 cups of water. Bring to a boil and let it simmer for 5-7 minutes until the raw smell of tamarind disappears.
4. Add the mashed dal to the pot. Mix well and add the remaining water as needed to achieve the desired consistency. Bring it to a gentle simmer.
5. Add the prepared rasam powder (if using) and asafoetida to the simmering rasam. Stir well. Avoid boiling the rasam vigorously after adding the dal and rasam powder. It should just simmer gently.
6. In a small pan, heat ghee or oil for tempering. Add mustard seeds and let them splutter. Then add cumin seeds, dry red chilli, and curry leaves. Sauté for a few seconds until fragrant. Add asafoetida.
7. Pour the tempering over the simmering rasam. Cover and let it stand for a few minutes to allow the flavors to meld.
8. Garnish with finely chopped coriander leaves. Serve hot.