Craving something light, tangy, and soul-warming?
This Dal Rasam (Paruppu Rasam) is your answer—a classic South Indian soup that’s as comforting as it is easy.
With creamy toor dal, bright tomatoes, a hit of ginger and green chiles, and a fragrant ghee-tempering, it’s perfect for days when you want flavor without heaviness.
A Brief Rasam Backstory
Rasam traces its roots to ancient Tamil Nadu kitchens, where cooks blended medicinal spices with tamarind and lentils to create a digestive broth.
Over centuries, each region put its own spin on rasam—from tomato-based versions in Karnataka to peppery “milagu rasam” in Kerala.
Paruppu Rasam (dal rasam) adds cooked toor dal to the mix, giving the soup body and subtle sweetness.
Why You’ll Love This Dal Rasam
- Quick & Wholesome: Ready in under 30 minutes with pantry staples.
- Digestive Aid: Ginger, cumin, and asafoetida soothe the stomach.
- Light Yet Filling: Lentils provide protein without heaviness.
- Versatile: Acts as soup, broth, or a saucy companion to rice.
Ingredient Breakdown
- Toor Dal: Creamy lentils that thicken the rasam and add gentle sweetness.
- Tomatoes: Lend tang and vibrant color, balancing the spices.
- Green Chilies & Ginger: Fresh heat and zingy warmth to awaken the palate.
- Turmeric & Rock Salt: Turmeric for earthiness and health benefits; rock salt for a clean, mineral tang.
- Ghee: Imparts rich aroma and smooth mouthfeel in the tempering.
- Urad & Chana Dal: Provide crunch in the tempering and nutty depth.
- Mustard & Cumin Seeds: Mustard pops for brightness; cumin adds earthy, peppery notes.
- Dry Red Chilies & Asafoetida: Chili for a smoky edge; asafoetida for umami lift and digestion.
- Curry Leaves: Herbal, citrusy fragrance in every spoonful.
- Lemon Juice: Final splash of acidity that ties all flavors together.
- Coriander Leaves: Fresh herbal garnish for color and brightness.
🌿 Vegan Swap: Replace ghee with coconut oil for a plant-based tempering—flavor remains wonderfully authentic.
How It All Comes Together
Start by soaking the toor dal briefly, then pressure-cook it with chopped tomatoes, green chilies, ginger, turmeric, and salt until the lentils are soft and the tomatoes collapse. Mash gently to combine.
In a small pan, heat ghee and fry urad and chana dal until light brown; add mustard and cumin seeds, dried red chilies, a pinch of asafoetida, and curry leaves until they sizzle. Pour this sizzling tempering over your dal mixture, stirring to infuse every drop with that nutty, aromatic flavor.
Finish by squeezing fresh lemon juice and tossing in chopped coriander leaves just before serving.
💡 Pro Tip: Add the tempering right at the end—this preserves the flavor and crispness of the spices.
What Goes Along
- Steamed Rice: The classic pairing—pour rasam over hot rice for a comforting meal.
- Idli & Dosa: Use rasam as a dipping sauce or pour over idlis for a twist.
- Crisp Papad: A crunchy side that contrasts the rasam’s silky texture.
- Simple Curd Rice: Alternate rasam and curd rice bites for a balanced South Indian spread.
How to Serve
Serve the rasam piping hot, ideally in a small bowl alongside rice or on its own as a warming soup.
Garnish with a few extra coriander leaves and a wedge of lemon on the side for guests to adjust the tang.
Packing & Storage Tips
- Refrigeration: Store cooled rasam in an airtight container for up to 2 days.
- Reheating: Gently warm on the stovetop; if it’s too thick, add a dash of water to reach desired consistency.
- Freezer-Friendly: Freeze in portions for up to 1 month—thaw overnight in the fridge and reheat.
- On-the-Go: Pack rasam separately and carry rice or idlis in another container; combine just before eating to keep textures fresh.
Dal Rasam
Description
A light and tangy South Indian rasam made with creamy toor dal, ripe tomatoes, fresh ginger, and green chilies, finished with a fragrant ghee-tempering of lentils, mustard, cumin, and curry leaves. Perfect as a warming soup or poured over steamed rice for a comforting meal.
Ingredients
To make dal rasam
For tempering
Instructions
Prep Work
-
Soak toor dal
Soak toor dal in water for about an hour.
-
Chop tomatoes
Chop tomatoes and keep them ready. -
Cut chillies
Cut green chillies in half. -
Chop ginger
Finely chop a small piece of ginger. -
Chop coriander
Chop coriander leaves and set them aside. -
Cut red chillies
Cut red chillies into halves or small pieces.
Method
-
Pressure cook dal
Transfer soaked dal along with water into a pressure cooker. Add tomatoes, green chillies, chopped ginger, turmeric powder, rock salt, and more water. Pressure cook for four whistles.
-
cooked dal
After pressure releases, open the lid. Set it aside.
-
Start tempering
In a small tempering pan, heat ghee and add urad dal, chana dal, mustard seeds, and cumin seeds. Roast till aromatic. -
Add spices and curry leaves
Add red chillies, asafoetida, and curry leaves to the pan. Let them sizzle and blend in the ghee.
-
Mix tempering with dal
Pour the tempering into the dal mixture and stir well.
-
Finish with lemon and herbs
Squeeze in lemon juice and mix in chopped coriander leaves. Stir everything gently.
Equipment
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Nutrition Facts
- Amount Per Serving
- Calories 165kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2.5g13%
- Cholesterol 8mg3%
- Sodium 480mg20%
- Potassium 320mg10%
- Total Carbohydrate 22g8%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 7g15%
- Vitamin A 420 IU
- Vitamin C 9 mg
- Calcium 45 mg
- Iron 1.8 mg
- Vitamin B6 0.18 mg
- Magnesium 42 mg
- Zinc 0.9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Dal Rasam, Toor Dal Rasam, Paruppu Rasam, South Indian rasam