Dal Rasam


  • Whole Black Pepper 1tsp
  • Jeera 1 tsp
  • Garlic 2 cloves
  • Tamarind 1 inch cube
  • Turmeric 1 pinch
  • Asafetida ½ pinch
  • Salt to taste
  • Oil
  • Curry leaves
  • Red chilies 2
  • Mustard seeds 1 tbsp
  • Urad dal 1 tsp
  • Toor dal 1cup



  1. Grind the black peppers, jeera, and garlic into coarse paste.
  2. Add 1 cup water to paste
  3. Dissolve the tamarind in 3 cups of water and add to the paste
  4. Add salt and turmeric to the paste
  5. Cook the toor dal separately and add to the paste


  1. Add 3 tbsp oil to pan and fry mustard seeds, urad dal, red chilies (broken in half)
  2. When the mustard seeds are spluttering add asafetida, curry leaves, and add the paste mix
  3. When the rasam starts to boil turn off the stove
  4. Garnish with cilantro
Category: Main Course (V)  Tags: , ,
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