Paruppu Rasam or dhal rasam is a flavorful rasam/soup prepared with dal, tomatoes and spices. It goes well with hot rice and can also be had as a soup. It is easily digestible.
Soak tur dal in 3/4 cup of warm water for 15 minutes. It helps to save a lot of time and energy. Moreover the dal also gets cooked well.
Pressure cook tur dal with a pinch of turmeric powder for 3 whistles, mash it well and keep it aside.
Soak tamarind in a cup of warm water. Extract tamarind juice and discard the pulp. If using tamarind paste, use 3/4 tsp.
In a vessel, add tamarind extract, chopped tomatoes, rasam powder, turmeric powder, asafoetida, curry leaves and salt needed.
Boil on low flame until the raw flavor of the tamarind goes. It will take around 15-20 minutes.
Add mashed tur dal along with needed water.(appoximately 1- 1 ¼ cup of water).
Switch off when froth starts forming on the surface. Do not boil rasam as it will not taste good.
Heat a tsp of ghee, add mustard seeds, when it splutters, add cumin seeds, red chilli and curry leaves. When jeera sizzles, pour the seasoning over the rasam.
Garnish with finely chopped coriander leaves.
Note – It is very important to cook rasam on low flame.
If you want 4 cups of rasam, increase the rasam powder by 1/2 tsp and add a little more water. Preparing rasam is very easy, all you need is patience.