Tamil Nadu

Paruppu rasam

Name: Paruppu rasam
Total time: 30 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1/4 cup toor dal (split pigeon peas); 2 medium tomato; a small ball tamarind; 1 tbsp rasam powder; 1/4 tsp turmeric (ground turmeric); 4 cups water; 2 tsp ghee; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 2 sprigs curry leaves; a pinch asafoetida; a big handful coriander leaves (cilantro); Salt, to taste

Rasam with dal water stirred in. Thicker, rounder, and the one kids actually drink.

30 minTime

4 gProtein each

mildSpice

Dal rasam1 chapter · 1 min read

Make it your way

Grandma's wayToor dal water, rasam powder and ghee.

The original

94kcalsame

4 gproteinsame

3 gfibresame

30minutessame

Paruppu rasam, Tamil everyday.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¼ cup

Tomato2 medium

Tamarinda small ball

Rasam powder1 tbsp

Turmeric (ground turmeric)¼ tsp

Water4 cups

Ghee2 tsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Curry leaves2 sprigs

Asafoetidaa pinch

Coriander leaves (cilantro)a big handful

Saltto taste

Method

4 steps

1Pressure cook toor dal with turmeric and 1 cup water for 4 whistles. Mash and thin with 2 cups water.
2Boil tamarind extract with crushed tomatoes, rasam powder and salt for 8 minutes.
3Add the dal water and heat until frothy. Do not boil hard.
4Temper mustard, cumin, curry leaves and asafoetida in ghee, pour over and add coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Paruppu rasam

Rasam with dal water stirred in. Thicker, rounder, and the one kids actually drink.

30 minTime

4 gProtein each

mildSpice

Dal rasam1 chapter · 1 min read

Make it your way

Grandma's wayToor dal water, rasam powder and ghee.

The original

94kcalsame

4 gproteinsame

3 gfibresame

30minutessame

Paruppu rasam, Tamil everyday.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¼ cup

Tomato2 medium

Tamarinda small ball

Rasam powder1 tbsp

Turmeric (ground turmeric)¼ tsp

Water4 cups

Ghee2 tsp

Mustard seeds½ tsp

Cumin seeds½ tsp

Curry leaves2 sprigs

Asafoetidaa pinch

Coriander leaves (cilantro)a big handful

Saltto taste

Method

4 steps

1Pressure cook toor dal with turmeric and 1 cup water for 4 whistles. Mash and thin with 2 cups water.
2Boil tamarind extract with crushed tomatoes, rasam powder and salt for 8 minutes.
3Add the dal water and heat until frothy. Do not boil hard.
4Temper mustard, cumin, curry leaves and asafoetida in ghee, pour over and add coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paruppu rasam

Make it your way

Ingredients

Method

Paruppu rasam

Make it your way

Ingredients

Method

Make it a meal