Rasam Powder Recipe - Four different dals cooked with rasam powder and tempered.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) ( तुवर दाल/अरहर दाल ) , Split Bengal gram (chana dal) ( चने की दाल )

Cuisine : TamilNadu

Course : Dals and Kadhis

Rasam Powder

It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

For more recipes related to Rasam Powder checkout Daily Dal , Dal Dhokli , Keoti Dal , Dal Dhokli . You can also find more Dals and Kadhis recipes like Parappu Urundai Kozhambhu, Palak ki Kadhi, Lucknowi Dal, Bean Sprout Kadhi. Or try out these recipes from TamilNadu Cuisine like Chettinaad Fried Chicken, Kabuli Chana Chettinaad, Rasam Powder, Javvarisi Paayasam.

Rasam Powder Recipe Card

Rasam Powder
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Rasam Powder

  • Split pigeon pea (toor dal/arhar dal) soaked 2 tablespoons

  • Split Bengal gram (chana dal) soaked 2 tablespoons

  • Split red lentil (masoor dal), soaked 1 tablespoon

  • Split green gram skinless (dhuli moong dal),soaked 2 tablespoons

  • Rasam powder 1 1/2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Tamarind paste 1 1/2 tablespoons

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Fresh coriander leaves, chopped 2 tablespoons

  • Ghee 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Peanuts 2 tablespoons

  • Dried red chillies, broken 2

  • Curry leaves 10-12

Method

Step 1

Drain and pressure cook tuvar dal, chana dal, masoor dal and moong dal with 2-3 cups water, turmeric powder and cook under pressure till 2-3 whistles are given out.

Step 2

Strain the water from the dals. Pour the dal water into a deep non stick pan. Add tamarind paste, asafoetida, rasam powder and mix.

Step 3

Add salt and cook till the raw flavours disappear. Add cooked dals and mix. Add coriander leaves, cover and cook on low heat for 2-3 minutes.

Step 4

Heat ghee in a small non stick pan. Add mustard seeds, when they splutter, add peanuts and sauté for 2-3 minutes. Add dried chillies and curry leaves and mix.Add the tempering to the pan and cover immediately to trap the flavours. Serve hot.

How to make Rasam Powder

Step 1

Drain and pressure cook tuvar dal, chana dal, masoor dal and moong dal with 2-3 cups water, turmeric powder and cook under pressure till 2-3 whistles are given out.

Step 2

Strain the water from the dals. Pour the dal water into a deep non stick pan. Add tamarind paste, asafoetida, rasam powder and mix.

Step 3

Add salt and cook till the raw flavours disappear. Add cooked dals and mix. Add coriander leaves, cover and cook on low heat for 2-3 minutes.

Step 4

Heat ghee in a small non stick pan. Add mustard seeds, when they splutter, add peanuts and sauté for 2-3 minutes. Add dried chillies and curry leaves and mix.Add the tempering to the pan and cover immediately to trap the flavours. Serve hot.

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