Authentic Tur Dal Rasam Recipe – Tangy South Indian Comfort Soup

Last Updated on 2 months by Neha Deshmukh

Authentic Tur Dal Rasam Recipe – Tangy South Indian Comfort Soup

Introduction

There’s just something about a warm bowl of rasam that feels like a hug from the inside, isn’t there? This Tur Dal Rasam is a family favorite – a simple, tangy, and incredibly comforting soup that’s perfect for a cozy night in, or when you’re feeling a little under the weather. I remember my grandmother making this for me whenever I had a cold, and honestly, it always did the trick! It’s a staple in South Indian households, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This rasam isn’t just delicious; it’s also quick and easy to make! It comes together in under 30 minutes, making it perfect for a weeknight meal. The combination of tangy tamarind (from the amchur), aromatic spices, and the subtle sweetness of tomatoes is truly magical. Plus, it’s naturally light and healthy – a win-win!

Ingredients

Here’s what you’ll need to create this comforting bowl of goodness:

• ¼ cup Tur Dal
• 2 tsp Amchur powder (dry mango powder)
• 2 Tomatoes
• 1 tsp Sambar powder or Rasam powder
• ¼ tsp Turmeric powder
• ¼ tsp Hing (Asafoetida)
• Few Curry leaves
• As needed Salt
• 1 tsp Ghee
• 1 tsp Mustard seeds
• ½ tsp Cumin seeds
• 1 Red chilli (adjust to your spice preference)
• Few Curry leaves
• 1 tbsp Coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Tur Dal: Types and Quality

Tur Dal, also known as Arhar Dal, is the star of this rasam. Look for good quality, split pigeon peas that are bright yellow and free from any stones or debris. About 100g of Tur Dal is roughly equivalent to ¾ cup.

Amchur Powder: The Tangy Secret

Amchur powder is what gives rasam its signature tang! It’s made from dried unripe mangoes. If you can’t find it in your local Indian grocery store, you can often find it online.

Sambar/Rasam Powder: Regional Variations & Homemade Options

You can use either sambar powder or rasam powder – they both add a lovely depth of flavor. Rasam powder is specifically blended for rasam, while sambar powder is more versatile. Feel free to experiment! Making your own rasam powder is also a great option if you’re feeling ambitious.

Hing (Asafoetida): Benefits and Usage

Don’t skip the hing! It might smell a little funky on its own, but it adds a wonderful savory depth to the rasam and is known for its digestive properties. A little goes a long way – ¼ tsp is perfect.

Tomatoes: Choosing the Right Variety

Ripe, juicy tomatoes are best. Roma or plum tomatoes work well, but any good quality tomato will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the tur dal a good rinse. Then, soak it in hot water for about 15-20 minutes. This helps it cook faster and become nice and soft.
2. Next, pop the soaked dal into a pressure cooker with enough water to cover it. Pressure cook for 3 whistles, then let the pressure release naturally. Once cooled, gently mash the dal and set it aside.
3. Now, for the rasam base! In a pot, combine the amchur powder with 1 cup (240ml) of water. Add the chopped tomatoes, sambar/rasam powder, turmeric powder, hing, and a handful of curry leaves. Don’t forget the salt! Bring this mixture to a simmer and let it cook until the liquid reduces by about half – this usually takes around 10-15 minutes.
4. Add the mashed dal and another 1.5 cups (360ml) of water to the pot. Gently heat it through until you see a lovely froth forming on the surface. Immediately turn off the flame – this is important to preserve the flavors!
5. Time for the tempering! Heat the ghee in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, red chilli (broken into pieces if you like), and another handful of curry leaves. Fry for just a few seconds until fragrant.
6. Carefully pour this beautiful tempering over the rasam.

Expert Tips

• Don’t overcook the rasam after adding the dal – it can become too thick.
• Adjust the amount of red chilli to your liking.
• For a smoother rasam, you can blend the tomato mixture before adding the dal.

Variations

• Vegan Rasam: Simply substitute the ghee with a neutral oil like sunflower or coconut oil.
• Gluten-Free Rasam: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like it spicier, add another red chilli or a pinch of cayenne pepper. For a milder flavor, remove the seeds from the red chilli.
• Festival Adaptations (Pongal/Makar Sankranti): Rasam is often served as part of the Pongal or Makar Sankranti feast. You can add a small amount of grated ginger to the tempering for an extra festive touch. My aunt always adds a tiny bit of black pepper too!

Serving Suggestions

Rasam is incredibly versatile! It’s traditionally served hot with steamed rice, but it’s also delicious on its own as a comforting soup. A dollop of yogurt on the side is a lovely addition.

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for longer storage.

FAQs

What is the difference between Rasam and Sambar?

That’s a great question! Both are South Indian lentil-based soups, but rasam is typically thinner and more watery, focusing on tangy flavors. Sambar is thicker and more vegetable-heavy, with a more complex flavor profile.

Can I make Rasam without tomatoes?

Yes, you can! Traditionally, some rasam recipes don’t include tomatoes. You might need to adjust the amount of amchur powder to maintain the tanginess.

How can I adjust the tanginess of the Rasam?

Add more or less amchur powder to suit your taste. You can also add a squeeze of lemon or lime juice at the end.

What is the purpose of adding hing (asafoetida) to Rasam?

Hing adds a unique savory flavor and is believed to aid digestion. It’s a key ingredient in many Indian dishes.

Can I use a different type of dal for this Rasam recipe?

While tur dal is traditional, you can experiment with other dals like moong dal (yellow split lentils) or masoor dal (red lentils). The flavor will be slightly different, but still delicious!