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Dal rasam

Dal Rasam

Dal Rasam

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 1/2 cup pigeon peas washed and drained
  • 1/2 tsp turmeric powder
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1 tsp split black lentils
  • 2 whole dry red chillies broken into pieces
  • 10 curry leaves
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 cup chopped tomatoes
  • 1/2 cup tamarind
  • salt to taste
  • 2 tbsp finely chopped coriander

For The Rasam Powder

  • 3 whole dry kashmiri red chillies broken into pieces
  • 1/4 tsp fenugreek
  • 1/2 tsp black peppercorns
  • 1 tsp cumin seeds
  • 2 tsp coriander
  • 10 curry leaves

For the tamarind water

  • 1 tbsp tamarind
  • 1/2 cup water


For the rasam powder

  1. Heat a small non-stick pan and dry roast all the ingredients on a medium flame for 2 minutes.
  2. Transfer the mixture into a plate and cool completely.
  3. Once cooled blend in a mixer till smooth. Keep aside.

For the Tamarind Water

  1. Combine the tamarind and warm water in a deep bowl, cover it with a lid, and set aside for 30 minutes.

  2. Rub the tamarind well using your fingers till all the pulp has been extracted.

  3. Strain the mixture using a strainer in a deep bowl.

For the Soup

  1. Combine the pigeon peas, turmeric powder, and 1½ cups of water in a pressure cooker and pressure cook on high for 15 minutes.

  2. Allow the steam to escape before opening the lid.
  3. Whisk the pigeon peas well. Keep aside.

  4. Heat the oil in a deep non-stick pan, add the mustard seeds and black lentils and sauté on medium heat for 1 minute.

  5. Add the dry red chillies, curry leaves, and onion powder, and garlic powder and sauté on a medium flame for a few seconds.

  6. Add the tomatoes and prepared rasam powder and sauté on medium heat for 1 minute.

  7. Add the cooked whisked pigeon peas, tamarind water, salt, and 2 cups of water. Mix well and cook on medium heat for 6 minutes, stirring occasionally.

  8. Turn off heat, add the coriander, and mix well.

  9. Serve hot with steamed rice.

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