Rasam Recipe Dal Step Easy Cook With Dal – Best South Indian Paruppu Rasam

Rasam Recipe Dal Step is a simple, traditional Tamil-Nadu style lentil-based soup using toor dal (pigeon peas), tangy tamarind, freshly ground spices and tempering that warms your soul and pairs beautifully with steamed rice. This Rasam Recipe Dal Step combines authentic steps from trusted home cooks and traditional sources to craft a flavorful, comforting dish you can make any day of the week. Rasam is not just food—it’s comfort, remedy and heritage all in one bowl. Wikipedia on Rasam gives an overview of this versatile South Indian dish rooted in centuries of culinary tradition.

Recipe Card

Ingredients With Exact Quantities

Main Ingredients

• ½ cup Toor Dal (Pigeon Pea Lentils) – washed & drained
• 1 large Tomato – chopped
• 1 tbsp Tamarind paste or 1 small gooseberry-size soaked tamarind
• 1 tsp Turmeric powder
• 1 tbsp Rasam powder (store-bought or homemade)
• Salt – 1 tsp (adjust to taste)
• 2–3 cups Water (adjust for consistency)
• 2–3 tbsp Fresh Coriander leaves – chopped (for garnish)

Tempering (Tadka)

• 2 tbsp Ghee or Oil
• 1 tsp Mustard seeds
• ½ tsp Cumin seeds
• 6–8 Curry leaves
• 1 pinch Asafoetida (Hing)
• 1–2 Dry Red Chili (optional)

Step-By-Step Instructions

Step 1: Prepare Dal (10 mins)

Rinse the toor dal under cold running water until water runs clear. Add to a pressure cooker with 1.5 cups of water and ¼ tsp turmeric powder. Pressure cook for 3–4 whistles until dal is soft and mushy. Let pressure release naturally. Mash the cooked dal with a ladle until smooth. This gives body to the rasam.

Step 2: Soak Tamarind (5–10 mins)

If using tamarind pulp, soak a small ball of tamarind in warm water for 10–15 minutes and extract juice. If using tamarind paste, measure 1 tbsp and set aside.

Step 3: Cook Base (10 mins)

In a deep pot add tamarind water/paste, chopped tomato, rasam powder, turmeric, salt and 1 cup water. Stir well and bring to a low boil. Simmer for 7–8 minutes until tomatoes soften and raw tamarind aroma dissipates.

Step 4: Add Dal (5 mins)

Add the mashed toor dal to the simmering mixture. Pour 1–2 more cups of water depending on your preferred consistency (thin or slightly thick). Mix well. Allow the rasam to simmer gently until it becomes frothy on top — about 4–5 minutes. Avoid extended boiling after dal to preserve the aroma.

Step 5: Tempering (Tadka) (3 mins)

Heat ghee or oil in a small pan. Add mustard seeds. When they splutter, add cumin seeds, curry leaves, dry red chili and a pinch of hing. Fry briefly until crisp. Pour this tempering over the simmered rasam. Stir gently. Garnish with fresh coriander leaves.

Step 6: Serve Hot

Serve your comforting Dal Rasam hot with steamed rice, idli, dosa or simply as a soupy bowl on a cool day.

Pro Tips From Personal Cooking Experience

• When I visited my aunt in Chennai, I noticed she added freshly crushed black pepper just before tempering — this gave the rasam an extra kick. I personally recommend adding a pinch if you like bold spice.
• To balance tanginess, add a tiny pinch of jaggery (¼ tsp) after Step 4 — especially if the tamarind is very sour.
• For a healthier twist, use less oil for tempering and up the coriander garnish for freshness.
• Always cook the base before adding dal — this prevents dal from sticking or clumping.

Chef’s Notes

Ingredient Substitutions

• If you don’t have rasam powder, you can make a simple mix using cumin, coriander, black pepper and dried red chilies, dry roasted and ground.
• Substitute tamarind with 1 tbsp lemon juice added at the end for a citrus twist.

Storage Tips

• Store leftover rasam in an airtight container in the refrigerator for up to 2 days.
• Reheat on the stove and freshen with a quick tempering for best flavor.
• Do not keep at room temperature beyond a few hours to avoid souring.

Nutrition Information (Per Serving Estimate)

Frequently Asked Questions About Rasam Recipe Dal Step

Can I Make Rasam Without Dal?

Yes. You can skip cooked dal and make a clear rasam using only tamarind, spices and water — this is often done for lighter meals or when serving as soup.

What Is The Difference Between Rasam And Sambar?

Rasam is thinner, more soup-like and tangy; sambar is thicker, made with more dal and vegetables. The spice profiles also differ. Rasam often uses rasam powder while sambar uses sambar powder.

Can I Freeze Rasam?

Freezing is not recommended — the texture changes and the spices can become muted. It’s best enjoyed fresh or within 2 days refrigerated.

With this Rasam Recipe Dal Step you get authentic taste, balanced spice and a dish rooted in South Indian culinary tradition that comforts and nourishes. Enjoy every spoonful!