Toor Dal Rasam Recipe

Toor Dal Rasam

Rasam tastes better when you prepare it with 100% organic ingredients. Celebrate the festival of Diwali with this dish and follow this step-by-step recipe to easily make it at home.

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Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients For Coconut-Cashew Paste:
 2 tbsp Dry Kashmiri Red Chilis (broken up into pieces)
 10 Curry Leaves
 ¼ tsp Asafoetida
 ¼ cup Chopped Tomatoes
 ½ cup Tamarind Water
 2 tsp Finely-chopped Coriander
 Salt as required
Method:
1

Heat a non-stick pan and add all the ingredients to make the Rasam Powder.

2

Dry roast them for 2 minutes on medium flame.

3

Transfer it to a plate and put the mixture in a blender once cooled.

4

Blend till it is smooth and then keep aside.

5

Add Dwaraka Organic Toor Dal, Dwaraka Organic Turmeric Powder and 1 1/2 cups of water in a pressure cooker.

6

Pressure cook for about 4 whistles, and open the lid once it lets off steam.

7

Keep aside after whisking the Dal well.

8

Heat some oil in a non-stick pan and add the Dwaraka Organic Yellow Mustard Seeds and Dwaraka Organic Urad Dal.

9

Saute for about 1 minute on medium flame.

10

Continue the process after adding the Kashmiri Red Chilis, Curry Leaves, and Asafoetida.

11

Then add the prepared Rasam Powder and Tomatoes and saute well for over a couple of minutes.

12

Once done, add the whisked Dal, Tamarind Water, Salt, and 2 cups of Water.

13

Mix it all well and let cook on a medium flame for a few minutes.

14

Keep stirring occasionally.

15

Finally, add the Coriander leaves and mix well.

16

Serve hot.

Ingredients

Ingredients For Coconut-Cashew Paste:
 2 tbsp Dry Kashmiri Red Chilis (broken up into pieces)
 10 Curry Leaves
 ¼ tsp Asafoetida
 ¼ cup Chopped Tomatoes
 ½ cup Tamarind Water
 2 tsp Finely-chopped Coriander
 Salt as required

Directions

Method:
1

Heat a non-stick pan and add all the ingredients to make the Rasam Powder.

2

Dry roast them for 2 minutes on medium flame.

3

Transfer it to a plate and put the mixture in a blender once cooled.

4

Blend till it is smooth and then keep aside.

5

Add Dwaraka Organic Toor Dal, Dwaraka Organic Turmeric Powder and 1 1/2 cups of water in a pressure cooker.

6

Pressure cook for about 4 whistles, and open the lid once it lets off steam.

7

Keep aside after whisking the Dal well.

8

Heat some oil in a non-stick pan and add the Dwaraka Organic Yellow Mustard Seeds and Dwaraka Organic Urad Dal.

9

Saute for about 1 minute on medium flame.

10

Continue the process after adding the Kashmiri Red Chilis, Curry Leaves, and Asafoetida.

11

Then add the prepared Rasam Powder and Tomatoes and saute well for over a couple of minutes.

12

Once done, add the whisked Dal, Tamarind Water, Salt, and 2 cups of Water.

13

Mix it all well and let cook on a medium flame for a few minutes.

14

Keep stirring occasionally.

15

Finally, add the Coriander leaves and mix well.

16

Serve hot.

Toor Dal Rasam