Dal Pepper Rasam
Updated: Sep 30, 2020
Dal Pepper Rasam recipe is a spicy, hot rasam recipe made with cooked, mashed dal and flavored with tomato, tamarind, rasam powder. Enjoy this rasam as a soup or with steamed white rice.
Cuisine: Indian Course: Main Serves: 4
Prep Time: 5 Min Cook Time: 25 Min Total Time: 30 min .
Nutritional Info: Serving Size: 1 Cup
Calories: 70. Carbs: 13g. Fat: 1g. Protein: 2g
3/4 Cup Toor Dal
3 Large Tomatoes
Lemon size ball Tamarind
1 Teaspoon Turmeric Powder
1 Tablespoon Oil
1/2 Teaspoon Jeera Seeds
1/2 Teaspoon Mustard Seeds
Few Dry Red Chilies
Few Curry Leaves
1 Teaspoon Crushed Garlic
Salt as per taste
1 Cube Jaggery
2 1/2 Teaspoon Rasam Powder
1/2 Teaspoon Pepper Powder
Add 3/4 cup toor dal in the pressure cooker. Wash the dal and add 1/2 teaspoon turmeric powder. Pressure cook up to 2 whistles. Mash the dal and keep it aside.
Add 3 chopped tomatoes, tamarind in the water, and boil until tomatoes are soft. Let it cook.
Once the water is cool extract the pulp from the tomatoes and keep it aside.
Heat 1 tablespoon oil, add 1/2 teaspoon Jeera, 1/2 teaspoon mustard seeds, few red chilies, few curry leaves, and 1 teaspoon crushed garlic.
Now add the extracted tomato tamarind pulp and add some water.
Add salt as per taste, 1 cube jaggery, 2 1/2 teaspoons rasam powder and boil for 2 minutes.
Add boiled and mashed toor dal. Mix well and boil for 3 minutes.
Add 1/2 teaspoon pepper powder, coriander leaves, and mix well.
Turn off the stove. Enjoy this rasam as a soup or with steamed white rice.
Watch the Video for Procedure: