Rasam Recipe Dal Rasam Easy Home Cook With Dal And Rasam Powder

Rasam Recipe Dal Rasam is a traditional South Indian soup-like dish made with cooked dal (usually toor dal), tangy tamarind, aromatic spices and rasam powder that creates a comforting and flavorful bowl of goodness. According to Wikipedia, Rasam is a staple in South India served with rice or enjoyed as a soup and its versatility makes it ideal for everyday cooking. I personally recommend this home cook version because its simplicity and authenticity bring out an earthy, tangy and spicy balance that connects me to the memories of family meals in Tamil Nadu and Andhra Pradesh.

Recipe Card

Ingredients With Exact Quantities

• ½ cup **toor dal** (arhar dal), rinsed well and soaked 15 minutes
• 1.5 cups water for dal cooking + 2 cups for rasam
• 1 medium **tamarind ball (lemon-sized)** soaked in ½ cup warm water
• 1 large **tomato**, chopped
• 2–3 tsp **rasam powder** (store-bought or homemade)
• ½ tsp **turmeric powder**
• 1 tsp **freshly crushed black pepper**
• ½ tsp **salt** (adjust to taste)
• 1 tsp **jaggery** (optional for balanced taste)
• Handful **fresh coriander leaves**, chopped
• **For Tempering:**
• 2 tbsp **ghee** or oil
• 1 tsp **mustard seeds**
• 1 tsp **cumin seeds**
• 1 pinch **asafoetida (hing)**
• 8–10 **curry leaves**

Step-by-Step Instructions With Timings

1. Pressure Cook Dal (15 mins)

Drain rinsed toor dal and add to pressure cooker with 1.5 cups water and turmeric. Close lid and cook until 3 whistles (approx 10–12 minutes). Once cool, mash well to a smooth consistency. Keep aside.

2. Prepare Tamarind Water (5 mins)

While dal cooks, soak tamarind in warm water for 5 minutes. Mash and strain to extract tamarind juice (discard pulp). This creates the tangy base. Understanding Rasam Recipe Dal Rasam is essential.

3. Start Rasam Base (5 mins)

In a heavy-bottomed pot, add tamarind juice, chopped tomato, rasam powder, freshly crushed pepper and salt. Add 2 cups water and bring to boil on medium heat. This step cooks the raw spices and tamarind together.

4. Add Mashed Dal & Simmer (10 mins)

When the base boils and aromas develop, reduce heat to low. Add mashed dal and stir well into the rasam base. Allow to simmer for another 7–10 minutes until you see light froth on top. This froth indicates the rasam is done simmering.

5. Tempering (Tadka) (5 mins)

Heat ghee in a small pan over medium heat. Add mustard seeds and let them crackle. Then add cumin seeds, hing and curry leaves. Fry until leaves crisp. Pour this tempering directly into the hot rasam and turn off heat. Garnish with coriander leaves. This relates to Rasam Recipe Dal Rasam.

Pro Tips From Personal Cooking Experience

• Do not overboil rasam after adding dal — simmer gently to preserve flavors.
• I find adding jaggery balances sour tamarind and spicy rasam powder beautifully without overpowering the dish.
• If rasam gets too thick, add hot water and reheat briefly to adjust consistency.
• Freshly crushed black pepper always makes the rasam more aromatic compared to pre-ground pepper.

Chef’s Notes: Substitutions And Storage Tips

Substitutions

• Rasam Powder: Homemade spice blend with coriander seeds, cumin, dried red chilies and peppercorns gives best aroma. Store-bought rasam powder also works well.
• Dal Variations: You can use moong dal instead of toor dal; adjust water and cooking time accordingly.
• Tempering Fat: Use coconut oil or any neutral oil if not using ghee.

Storage Tips

• Leftover rasam can be refrigerated for up to 2 days in an airtight container.
• Reheat gently; add a splash of water if it thickens upon cooling.
• For longer storage, freeze in portions up to 1 month. Thaw and simmer before serving.

Nutrition Information Per Serving

This nutrition estimate is based on a standard dal rasam recipe and includes calories from lentils, spices and tempering.

Serving Suggestions

Serve hot over steamed rice with a dollop of ghee for a comforting meal or enjoy as a light soup on cooler nights. I remember the soothing warmth of this dal rasam when I first made it for guests — they asked for seconds!

Frequently Asked Questions

Can I make Rasam Without Dal?

Yes — traditional rasam also exists without dal, focusing more on tamarind, tomatoes and spices. You can serve it purely as a broth. You may find such versions in other recipes curated online. Learn more about Rasam Recipe Dal Rasam.

How Do I Adjust Spiciness?

Reduce the amount of rasam powder or crushed black pepper to make it milder. Green chilies can be added for heat instead of pepper.

Is Rasam Good For Digestion?

The warming spices like cumin and black pepper in rasam can help digestion and soothe the stomach after a heavy meal.