Dal Pepper Rasam
2021-02-21- Cuisine: Indian
- Course: Main Course
- Skill Level: Intermediate
-
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- Servings: 4
- Prep Time: 5m
- Cook Time: 25m
- Ready In: 30m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
70 -
Carbohydrates
13g -
Fat
1g -
Protein
2g -
Serving Size
1 Cup
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.
Ingredients
- 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
- Coriander Leaves
Method
Step 1
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.
Step 2
Add 3 chopped tomatoes, tamarind in the water, and boil until tomatoes are soft. Let it cool.
Step 3
Once the water is cool, extract the pulp from the tomatoes and keeps it aside.
Step 4
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.
Step 5
Now add the extracted tomato tamarind pulp and add some water.
Step 6
Add salt as per taste, 1 cube jaggery, 2 1/2 teaspoons rasam powder, and boil for 2 minutes.
Step 7
Add boiled and mashed toor dal. Mix well and boil for 3 minutes.
Step 8
Add 1/2 teaspoon pepper powder, coriander leaves, and mix well.
Step 9
Turn off the stove. Enjoy this rasam as a soup or with steamed white rice.