Daal Rasam

Name: Daal Rasam
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1/2 cup Bengal Gram or Toor Daal; 1/2 tsp salt; 1/2 tsp Turmeric powder; 1/2 tsp Ginger Garlic Green Chilli paste; 1 tbsp Oil; 2-3 dry Red Chillies; 2 sprigs Curry Leaves; 2-3 whole Green Chillies; 1/8 tsp Asafoetida or Hing; 1 tsp Black Mustard Seeds; 1/2 cup Tamarind (soaked and pulp squeezed); 2-3 chopped Tomatoes; 1 tbsp Rasam powder; 1/2 tsp Red Chilli powder; 1 tsp Salt or to taste; 2 tbsp Oil; 1 tsp Cumin Seeds; 2-3 thinly sliced Garlic; 1 sprig Curry Leaves

ZMA @zesty5

#LS
#cookpadindia
#lunch
This is the ultimate in Comfort Food from South India. This is beautiful South Indian Rasam. And this one is pretty much easier to do as well. This simple side dish will just make your day. Relish it with a steaming plate of plain boiled Rice and any dry Curry or Stir Fried dishes or even just a few Papads or Poppadoms and Pickle. You will love it for sure. Indulge in this simple Comfort Food from Hyderabad Deccan. I have used Bengal Gram or Toor Daal Lentils in this Rasam thereby making it a Pappu Chaar or Daal Rasam.
And not only is it easy, it's also yummy.
There's nothing better than a homemade Comfy Food than this one.

I have served it with many a variations alongside each time. Non-Veg dishes like Hyderabadi Tala huwa Gosht go very well with this one. But for a super Comfy meals, boiled Eggs and plain Rice with this Daal Rasam makes for a delightful combo. You can serve this with any Sabzi of your choice. It's absolutely perfect in every sense of the word.

Happy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Happy Hyderabadi Cooking with Zeen!

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Ingredients

25-30 minutes

5-6 servings

1/2 cupBengal Gram or Toor Daal
1/2 tspsalt
1/2 tspTurmeric powder
1/2 tspGinger Garlic Green Chilli paste
FOR THE RASAM -
1 tbspOil
2-3dry Red Chillies
2 sprigsCurry Leaves
2-3whole Green Chillies
1/8 tspAsafoetida or Hing
1 tspBlack Mustard Seeds
1/2 cupTamarind (soaked and pulp squeezed)
2-3chopped Tomatoes
1 tbspRasam powder
1/2 tspRed Chilli powder
1 tspSalt or to taste
FOR THE TEMPERING -
2 tbspOil
1 tspCumin Seeds
2-3thinly sliced Garlic
1 sprigCurry Leaves

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Steps

25-30 minutes

1

To a cooking pot, add all the ingredients mentioned under cooking Daal. Pressure cook until soft and mushy. Let it cool down a bit. Set it aside.
2

Meanwhile heat oil and add asafoetida, green chillies, mustard, curry leaves and dry red chillies too. Fry all for a minute or two. Add chopped tomatoes too. Cook until soft.
3

Using a strainer, extract all the pulp by mashing the soaked tamarind with the back of a spoon until it's all done. Add the thick pulp to the same pot in which the tomatoes were cooked. Also add the cooked daal abd the rasam powder. Keep it on a medium high heat for about a few minutes just until it starts boiling. Adjust salt at this stage.
4

As soon as it starts boiling vigorously, reduce the heat and simmer. Now prepare the tempering. Add it to the pot. Mix well and it's all ready. The smell or the aroma of this tempering is just pure heaven. It is usually of thin consistency. Due to the daal added, it becomes way lot flavourful and aromatic as well as medium thin. Relish!
5

Serve this popular side dish with a variety of sabzis, frys and gravies. Enjoy!

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ZMA @zesty5

on June 11, 2024 00:43

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.