Tur Dal Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup - tur dal
  • 4 cups - water
  • 1 tsp - turmeric powder
  • 2 tsp - oil
  • 2 tsp - coriander seeds
  • 8 - dry red chillies
  • For the Masala:
  • 1 tsp - whole black pepper
  • 1 tsp - cumin seeds
  • 2 pinch - mustard seeds
  • 2 cups - tamarind juice
  • 2 pinch - asafoetida
  • 2 sprigs - green coriander lead
  • 1 tsp - parsley
  • 2 tsp - mustard seeds
  • 4 tsp - salt

How to Make Tur Dal Rasam

  • Place the dal, water, turmeric and oil in a saucepan.
  • Bring the water to a boil and simmer for 30 mins. or until the dal becomes very soft.
  • Fry the masala powder ingredients separately in a dry skillet.
  • The cumin and coriander should just be warmed.
  • See that the dry red peppers do not turn black.
  • The whole pepper should start steaming and the mustard seed must crackle.
  • Grind these spices into a fine powder in a blender.
  • Pour the tamarind juice into a pan and bring to boil.
  • Simmer for 15 mins. or until the raw smell disappears.
  • Add the dal, masala powder and enough water to make cups of rasam to the boiling tamarind juice.
  • Bring to a boil. Add asafoetida and coriander leaf and stir.
  • Fry the mustard seeds in oil until it crackles. Pour into the rasam.
  • When the rasam is boiling, add salt and stir. Remove from the heat.
  • Serve hot with the rice. Rasam gives taste only when it is hot.