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
For more recipes related to Panchvarna Rasam checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Udupi Sambhar . You can also find more Dals and Kadhis recipes like Kashmiri Dal Panchmel Dal - SK Khazana Srilankan Dal Curry Aam Kadhi (Fajeto)
Panchvarna Rasam Recipe Card
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.
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.
Nutrition Info
Calories : 990 Kcal
Carbohydrates : 140.8 gm
Protein : 25.1 gm
Fat : 36.2 gm
Other : Iron- 29.9mg
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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.
