Panchavarna Rasam A tasty South Indian soup. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Feb 2016 in Recipes Course New Update Main Ingredients Toor dal, Chana dal Cuisine Tamil Nadu Course Soups Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Panchavarna Rasam 2 tablespoons Toor dal 1 tablespoon Chana dal 1 tablespoon Masoor dal 2 tablespoons Moong dal 1/2 teaspoon Turmeric powder lemon size Tamarind 1 1/2 teaspoon Rasam powder 1/4 teaspoon Asafoetida to taste Salt 1/4 cup Fresh coriander leaves 2 tablespoons Pure ghee 1 teaspoon Mustard seeds 2 Whole dry red chillies 1 sprigs Curry leaves 2 tablespoons Peanuts Method Wash all the dals together and boil in 2 cups of water with turmeric powder. Cook till soft. Soak tamarind in ΒΌ liter warm water, remove the pulp, strain and reserve. Wash and chop the coriander leaves. Heat a deep vessel and boil the tamarind water with the rasam powder, asafoetida, and salt and chopped coriander leaves, till the aroma is released. Mash the dals and add it with the water to the boiling tamarind and add some more water if required. Simmer till it starts frothing. Remove from heat. Heat ghee and temper with the mustard seeds, red chilli and curry leaves, add peanuts and fry till light brown and add to the rasam. Serve hot. dpuf Nutrition Info Calories 726 Carbohydrates 59.9 Protein 26.9 Fat 41 Other Fiber 12.1gm #Asafoetida #Curry leaves #Fresh coriander leaves #Masoor dal #Moong dal #Mustard seeds #Peanuts #Pure ghee #Rasam powder #Salt #Tamarind #Toor dal #Turmeric powder #Whole dry red chillies Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article