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Best Easy Dal Rasam Recipe

Name: Best Easy Dal Rasam Recipe
Total time: 30 min
Yield: 180 g
Ingredients: yellow split pigeon peas (toor dal) 1 cup; tomato 1 pieces; water 4 cups; curry leaves 10 pieces; cilantro (for garnish) 0.25 cup; tamarind pulp 2 tbsp; black pepper 0.5 tsp; turmeric powder 0.25 tsp; mustard seeds 0.5 tsp; cumin seeds 0.5 tsp; asafoetida 0.25 tsp; red chili powder 0.25 tsp; salt 1 tsp

Dal Rasam is a tangy, warming South Indian broth made with tamarind, pepper, and aromatic spices. This light vegetarian dish aids digestion, is virtually calorie-free, and is perfect for intermittent fasting and bariatric diets.

Cook 30 min Difficulty EASY 65 kcal

#vegetarian #low calorie #bariatric friendly #intermittent fasting

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Ingredients

Main ingredients

yellow split pigeon peas (toor dal) 1 cup
tomato 1 pieces
water 4 cups
curry leaves 10 pieces
cilantro (for garnish) 0.25 cup

Seasonings/Sauce

tamarind pulp 2 tbsp
black pepper 0.5 tsp
turmeric powder 0.25 tsp
mustard seeds 0.5 tsp
cumin seeds 0.5 tsp
asafoetida 0.25 tsp
red chili powder 0.25 tsp
salt 1 tsp

Nutrition summary

Carbohydrates 12 g 74%

Protein 3 g 18%

Fat 1.5 g 8%

Serving size 180g

Cooking steps

1

Rinse 1 cup toor dal thoroughly and boil with 2 cups water until soft (about 15 minutes on a gentle simmer); keep the lid slightly ajar to prevent foaming.
2

In a separate saucepan, combine 2 tbsp tamarind pulp, diced tomato, turmeric, and red chili powder with 2 cups water; simmer uncovered over medium heat for 8 minutes.
3

Mash the cooked dal until smooth, stir it into the simmering tomato-tamarind mixture, and add salt. Let it gently boil for 5 more minutes, stirring occasionally.
4

Heat a small skillet over medium-low heat, add a few drops of oil, then temper mustard seeds, cumin seeds, black pepper, and asafoetida until the mustard seeds pop and the spices become aromatic (about 1 minute).
5

Immediately pour the tempered spices over the hot rasam. Stir in curry leaves, simmer for another 1-2 minutes, and finish with fresh chopped cilantro for garnish. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Dal Rasam Recipe?

The core ingredient is yellow split pigeon peas (toor dal), which provides the comforting base and gentle protein content. Its creamy texture works alongside tamarind and tomato to create the classic tangy and warming flavor distinctive to rasam.

Q. Which spices are essential for the authentic flavor?

Mustard seeds, cumin seeds, black pepper, asafoetida, turmeric, and curry leaves are vital in this recipe. Tempering these spices in oil unlocks their aromas and delivers the signature layered warmth of traditional dal rasam.

Q. How do I avoid overcooking or making the rasam cloudy?

For clarity and ideal texture, simmer the toor dal gently with the saucepan slightly ajar, mash it well, and incorporate it into the broth in the final 5 minutes. Avoid boiling vigorously after the dal is added to maintain the broth's light texture.

Q. What are the nutrition facts for each serving?

Each 180g serving delivers about 65 kcal, with 12g carbohydrates (74%), 3g protein (18%), and 1.5g fat (8%). This makes it a light, nutritious option suitable for calorie control.

Q. Is this recipe suitable for vegetarian or bariatric diets?

Yes, it’s completely vegetarian with no animal products; plus, it is low in calories and gentle on the stomach, making it appropriate for bariatric and intermittent fasting meal plans.

Best Easy Dal Rasam Recipe

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