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Dal Pepper Rasam – Windhu Kitchen

Dal Pepper Rasam

  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 25m
  • Ready In: 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

    1 Cup
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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.


  • 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


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.

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