Paruppu Rasam (Toor Dal and Tomato Rasam)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 100 g toor dhal (split pigeon peas)
- 3 tomatoes
- 1 tbsp tamarind paste
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tbsp vegetable oil
- 10 g fresh coriander, chopped
- 1 tsp asafoetida (hing)
Nutrition (per serving)
- Calories
- 152 kcal
- Protein
- 6.8 g
- Carbohydrate
- 19.5 g
- of which sugars
- 3.9 g
- Fat
- 4.5 g
- of which saturates
- 0.5 g
- Fibre
- 5.4 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and simmer in 700ml water with the ground turmeric for 20 minutes until completely soft; mash well so the dal thickens the broth.
- 2
Add the chopped tomatoes and tamarind paste and simmer for 10 minutes until the tomatoes collapse.
- 3
Top up with water if needed; the rasam should coat the back of a spoon but still pour easily.
- 4
Heat the vegetable oil in a small pan, add the mustard seeds, dried red chillies, curry leaves and asafoetida, and fry for 30 seconds until the seeds pop.
- 5
Pour the tempering over the rasam and stir through.
- 6
Scatter with fresh coriander and serve hot in bowls with steamed rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.