Paruppu Rasam - Spicy Tangy lentil soup

I love Rasam a lot and I often make rasam at home. Today I am posting Paruppu Rasam recipe. I have already posted two rasam recipes - Simple Rasam & Garlic Pepper Rasam, both doesn't require rasam powder. But I made this rasam using rasam powder. I will post the recipe for rasam powder too shortly. This rasam is made without garlic. This rasam is so flavorful and healthy. Warm Rasam with Rice and appalam is always a heavenly combination. 

Paruppu Rasam

Recipe Source: Cooks Joy

What are the ingredients needed?

Toor Dhal (cooked and mashed), 3-4 tablespoons

Tamarind, a small lemon ball size

Medium sized Tomato, 1 no(Chopped)

Salt, to taste

Rasam powder, 1 1/2 tablespoon

Turmeric powder, 1/4 teaspoon

To temper

Oil, 1 teaspoon

Mustard seeds,1/4 teaspoon

Cumin seeds, 1/4 teaspoon

Curry leaves, a sprig

To Garnish

Cilantro leaves (optional)

Dal Rasam

How it is made?

1. Soak tamarind and extract the juice and discard the pulp.
2. To the tamarind juice, add water(about 2 cups), turmeric powder, rasam powder, asafoetida, salt, along with chopped tomatoes, mix well and bring it to boil.
3. Now add the mashed dal, check the consistency, if needed add more water, then mix well and wait till the rasam starts to froth and then turn off the heat.
4. In another pan, heat oil, add mustard seeds, cumin seeds and when they sputter, add curry leaves and fry for a minute or two, then turn off the heat and add this tempering to the rasam  and mix well.
5. Garnish with chopped cilantro.

Notes:

• Adjust the amount of rasam powder according to your taste.
• While tempering, you can add red chillies too.
• Dal settles at the bottom, so while serving mix well and serve along with Dal.