Paruppu Rasam is a comforting South indian soup made with lentils (paruppu), tamarind, and a blend of spices. It's a perfect accompaniment to rice, especially when paired with a dollop of ghee. Adding garlic gives the rasam a rich, aromatic flavor and brings additional health benefits. It’s light, flavorful, and perfect for any day, especially during rainy or cooler weather.
Ingredients:
For the Rasam:
· Toor dal (pigeon peas) – 1/4 cup
· Tamarind paste – 1 1/2 tbsp (or lemon-sized ball of tamarind)
· Tomato – 1 large, chopped
· Garlic cloves – 5-6, crushed
· Curry leaves – a sprig
· Coriander leaves – a handful, chopped (for garnish)
· Water – 3 cups (or as needed for consistency)
For rasam Powder:
· Coriander seeds – 1 tsp
· Cumin seeds – 1 tsp
· Black pepper – 1/2 tsp
· Dry red chilies – 2-3 (adjust to spice level)
· Toor dal – 1 tsp
· Rice – 1/2 tsp (optional, for texture)
For Tempering:
· Ghee or oil – 1 tbsp
· Mustard seeds – 1/2 tsp
· Cumin seeds – 1/2 tsp
· Hing (asafoetida) – 1/4 tsp
· Dry red chilies – 1 (broken)
· Curry leaves – a few
Instructions:
Step 1: Cook the Toor Dal
1. Cook the toor dal: In a pressure cooker, add the toor dal and 1 cup of water. Pressure cook for 3-4 whistles until the dal is soft and cooked through. Mash it lightly and set it aside.
Step 2: Prepare the rasam Powder
1. Roast the spices: In a dry pan, add coriander seeds, cumin seeds, black pepper, dry red chilies, toor dal, and rice (if using). Roast them on low heat until aromatic.
2. Grind the mixture: Once the spices cool down, grind them into a coarse powder. This is your homemade rasam powder. Set aside.
Step 3: Prepare the rasam Base
1. Extract tamarind juice: If you’re using tamarind paste, mix it with 1/4 cup of water and extract the juice. If using fresh tamarind, soak the tamarind in water for 10 minutes and extract the juice.
2. Cook the tomatoes: In a pot, add chopped tomatoes, tamarind juice, crushed garlic, and curry leaves. Bring it to a boil. Let it cook for 5-7 minutes until the tomatoes soften and blend well with the tamarind juice.
3. Add the rasam powder: Add the freshly ground rasam powder to the pot and mix well. Pour in 2-3 cups of water and bring it to a boil. Stir well.
Step 4: Combine Dal and Rasam
1. Add the cooked toor dal: Once the rasam mixture comes to a boil, add the cooked and mashed toor dal to the pot. Stir and adjust the consistency by adding more water if necessary. Let it simmer for 5-10 minutes to allow the flavors to meld together.
2. Season with salt: Add salt to taste and let the rasam cook for a couple more minutes.
Step 5: Tempering (Tadka)
1. Heat ghee/oil: In a small pan, heat ghee or oil. Add mustard seeds and let them splutter.
2. Add cumin seeds, hing, dry red chilies, and curry leaves. Sauté for 30 seconds until fragrant.
3. Pour the tempering over the simmering rasam. Stir well and remove from heat.
Step 6: Garnish and Serve
1. Garnish with freshly chopped coriander leaves.
2. Serve the Paruppu rasam with Garlic hot with steamed rice, or enjoy it as a comforting soup.
Tips:
· Lentils: Toor dal is commonly used, but you can also use a mix of toor dal and moong dal for a different texture.
· Tamarind: Adjust the tamarind to your preference for sourness. If you prefer a milder taste, reduce the amount of tamarind used.
· Garlic: Crushing the garlic releases more flavor. If you want a milder garlic flavor, you can sauté it instead of crushing it.
· Consistency: You can adjust the consistency of rasam by adding more or less water. Some prefer it thick, while others like it more soupy.
Why You'll love Paruppu rasam with Garlic:
· Aromatic: The combination of freshly ground spices and garlic makes this rasam irresistibly fragrant and flavorful.
· Healthy: The toor dal provides a good source of protein, and garlic adds immune-boosting properties.
· Comforting: Perfect for a cold day or when you need a comforting meal, paired with rice or enjoyed as a soup.
Enjoy this Paruppu rasam with Garlic as part of a traditional South indian meal, and relish the warmth and flavors!
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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