Tuesday, February 12, 2013

Dal Rasam



Yellow pigeon peas(Toor Dal) - 1/4 cup
Mung beans -1/4 cup
Tomato - 1 no
Curryleaves - 4-5 leaves
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Black pepper - 1 tsp
Mustard seeds - 1-2 tspA
Asafetida - 1 tsp
Tamrind pulp - 1/2 tblsp
Turmeric - 1 tsp
Red chilly powder - 1 tsp
Oil / Ghee - 1 tblsp
Coriander - finelly chopped for garnish.
Salt as per taste



1. Wash and soak the dals in hot water for 1/2 hr.
2. In a pressure cooker, add soaked dal with one tomato. Pressure cook it for 3-4 whistles.
3. Open the cooker, once its cooled. Mash the dal and tomato together.
4. Add 3 cups of water to it. Mix well and set it aside for 15 minutes.
5. This will help to settle down the mashed dal and tomatos, leaving the water on the surface.
6. Gently remove that water in another bowl.
7. In a pan, dry roast cumin, black pepper and coriander seeds. Finely grind it.
8. In pan, heat some oil. Add mustard, curryleaves, asafetida, turmeric, red chilly powder and
dry roasted powder of cumin, black pepper and coriander seeds.
9. To this, pour the water which has now come upto the surface of the dal. Add tamrind pulp and salt as per taste. Let it boil for 4-5 minutes and garnish with chopped coriander.
10. Hot and sour dal rassam is ready. You can enjoy it with steamed plain rice or you can have it as it is.


1. You can also temper it after boiling for 4-5 minutes.
2. If you dont have the tamrind, you can replace it with lemon juice.