Spicy Toor Dal Rasam

26 Sep

Kandi Pappu Kattu


Toor dal 1/2 cup
Green chillies 4
Ginger 1 inch piece
Turmeric Powder a pinch
Coriander Leaves 10-15
Salt to taste


Garlic pods 2
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Broken Red Chillies 4
Urad dal 1 tsp
Ghee 1 tbsp

Method of preparation:

Wash and cook the toor dal in pressure cooker for 2 whistles.

Wash, remove ends and slice green chillies into halves.
Peel and finely chop ginger.
Peel and chop garlic into circles.
Wash and finely chop coriander leaves.

In a deep vessel, add cooked toor dal and pour 4 cups of water.
Add sliced green chillies and chopped ginger.
Bring to boil and simmer for 8 minutes.
Then add chopped coriander leaves, turmeric powder and salt.

Heat ghee in small skillet, add chopped garlic.
Saute for few seconds and add mustard seeds, cumin seeds, broken red chillies and urad dal.
When seeds start to splutter, remove from heat and add this to above toor dal rasam.
Serve hot with rice.

Notes: Squeeze a lemon in the end for tangy taste.

14 Responses to “Spicy Toor Dal Rasam”

  1. Asha September 26, 2007 at 12:03 pm #

    That is really tempting me to make it.Spicy sounds good!:))

  2. Suganya September 26, 2007 at 12:37 pm #

    You are on a roll, Anusha. How do you manage to post everyday?

  3. Manasi September 26, 2007 at 12:58 pm #

    Very tempting! I love Rasams!!!!

  4. Madhu September 26, 2007 at 4:24 pm #

    Colour looks so good and nice presentation.

  5. Timepass September 27, 2007 at 12:10 am #

    The rasam looks very tempting..

  6. Tezu September 27, 2007 at 2:04 am #

    wow… nice dish…. not rasam … im talking about the crokery u hav used…. hahah… jus kidding…. ur recipe is kool…

  7. padmaja September 27, 2007 at 4:38 am #

    nice simple dish!! love u’r picture

  8. Nags September 27, 2007 at 4:53 am #

    lovely bowl 🙂 i just posted a rasam too 🙂

  9. Pooja September 27, 2007 at 7:55 am #

    This sounds so damn good.

  10. ksivani September 27, 2007 at 9:05 pm #

    I simply *love* charu – I have been known to drive 40 miles for a good one (each way!)

    It is also – unfortunately – one of the things that I cannot cook well; I can never get the taste to be right, and nothing seems to work at all. I have tried making my own rasam powder (from several different recipes) and I have tried homemade rasam powders pressed on me by well-meaning aunties; I have tried every commercial powder and paste available out there, and the only one I ever found that made reliable good charu was taken off the market six years or so ago. :~(

    I am definitely going to try this one, and see if it breaks the dark curse on me and homemade charu!

  11. Sundar Tumuluru June 5, 2008 at 8:28 am #

    this “charu” is so exotic, you can simply drink it without rice as a soup…… well addition of home ground “charu podi” will make it more lip smacking……….

  12. sravi August 10, 2008 at 9:05 am #

    if u add tamarindjuice instead of lemon it gives good taste to it

  13. manisha September 14, 2009 at 10:01 am #

    i hav alwayz faild while cookin a rasam bt finaly i hav cookd a best rasam

    • Raji September 15, 2009 at 3:01 pm #

      @manisha thx. I am pretty sure you were right.

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