Paruppu Rasam
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Paruppu Rasam
Category
Rasam
Cuisine
South Indian Meals
Servings
4-5
A great way to upcycle / use up left over plain dal !
Ingredients
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Left over Dal or freshly cooked tuvar dal - a couple of ladles
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MK Rasam podi
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Tomatoes
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Green Chillies
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Ginger
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Ghee
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Mustard seeds
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Jeera
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Dry red chillies
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Curry leaves
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Asafoetida
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Fresh coriander leaves
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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 !