Chana Dal Rasam Recipe

Chana Dal Rasam
South Indian Lentil 'Soup'
Submitted By: Taz


1 Cup Large Split Yellow Lentils (Chana Dal) - picked and rinsed
3 Roma Tomatoes (Tamatar) - diced
6 Fresh Curry Leaves (Kaddi Patta)
4 cloves Fresh Garlic (Leh-sun) - crushed
2 Whole Dried Red Chiles (Lal Mirch)
¼ Cup Fresh Coriander Leaves (Dhania Patta) - rough chopped
1 Tbs Oil - can use olive, grape seed, canola, or avocado
1 Tbs Ghee
2 tsp Rasam Powder
1 tsp Tamarind Concentrate (Imli)
1 tsp Black Mustard Seed (Rai)
1 tsp Jaggery (Gur) - grated fine
⅛ tsp Turmeric Powder (Haldi)
Kosher Salt (Namak) to taste
5 Cups Water

  1. Place picked and rinsed lentils in a 3-6 quart pressure cooker along with tomato, garlic, tamarind, jaggery, turmeric, and 3 cups water - Bring to pressure over high heat - Once pressure has been reached, reduce heat to low and allow to cook for 8 minutes
  2. Remove from heat and open the pressure valve to release pressure until safe to open
  3. Remove lid and add remaining 2 cups of water - Add rasam powder and fresh coriander leaves - Thoroughly combine - Bring to a boil over medium heat - Once boil has been achieved, reduce heat to a simmer and allow to cook for 10 minutes
  4. Add ghee and thoroughly combine - Transfer to serving dish
  5. Tadka: Heat oil in a small skillet or kadahi over medium-high heat until shimmering
  6. Once oil is hot, add mustard seed and sauté until mustard seeds pop (apx 30 seconds) - Add curry leaves and dried red chiles - Sauté for another 30 seconds to a minute until curry leaves are crisp and chiles have darkened
  7. Pour the tadka over the rasam and serve hot along with idli, dosa, medu vada, steamed basmati rice, or as part of a South Indian Thali

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