Paruppu Rasam
Category
Rasam
Cuisine
South Indian Meals
Servings
4-5
A great way to upcycle / use up left over plain dal !
Ingredients
-
Left over Dal or freshly cooked tuvar dal - a couple of ladles
-
MK Rasam podi
-
Tomatoes
-
Green Chillies
-
Ginger
-
Ghee
-
Mustard seeds
-
Jeera
-
Dry red chillies
-
Curry leaves
-
Asafoetida
-
Fresh coriander leaves
-
Avoid ghee and use coconut oil for a vegan option
Directions
Add left over dal, chopped tomatoes (2-3 because we won’t add tamarind ), 2 slit green chillies, thinly sliced ginger (or grated ) 4-5 pods of garlic and pressure cook 2-3 whistles until it’s all mashed and cooked.
Transfer to a pot. Add water to adjust quantity and consistency.
- Add 1 spoon of @mylaporekitchens rasam podi . Add salt. I don’t use jaggery for this because it has only the tomatoes for sourness.
You can add a spoon of red chilli powder for extra heat - optional
- Boil all on low heat for a few minutes.
Temper with ghee, mustard seeds, jeera, curry leaves, red chillies and asafoetida. Garnish with plenty of fresh chopped coriander.
You can use coconut oil for tempering for a vegan version
Recipe Note
Serve with hot rice. Yes, it is similar to how you make dal, but this would be much watered down broth and no onion added !