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

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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
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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 Schezchow Kadhi, Moongan Ji Dal, Ridge Gourd Ambat, Andhra Pepper Rasam.

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Panchvarna Rasam Recipe Card

Panchvarna Rasam
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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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.