How to make Panchvarna Rasam - Four different dals cooked with rasam powder and tempered.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

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

Panchvarna Rasam Recipe Card

Panchvarna Rasam
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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 Panchvarna Rasam checkout Keoti Dal, Dal Dhokli, Methiwali Arhar Dal, Mysuru Rasam . You can also find more Dals and Kadhis recipes like Punjabi Sookhi Urad Dal, Spinach Mosaru Shaale, Egg Dal Tadka, Rajasthani Panchmel Dal.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Panchvarna Rasam Recipe

  • 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

Step 3

Add tamarind paste, asafoetida, rasam powder and mix.

Step 4

Add salt and cook till the raw flavours disappear. Add cooked dals and mix.

Step 5

Add coriander leaves, cover and cook on low heat for 2-3 minutes.

Step 6

Heat ghee in a small non stick pan. Add mustard seeds, when they splutter, add peanuts and sauté for 2-3 minutes.

Step 7

Add dried chillies and curry leaves and mix.

Step 8

Add the tempering to the pan and cover immediately to trap the flavours.

Step 9

Serve hot.