Serves 4

Toor dal 1 cup + 1 t.spoon Red chillies 2
Coriander seeds 1.5 t.spoons Cumin seeds 1/4 t.spoon
Peppercons 1/2 t.spoon Hing a small pinch
Mustard 1/4 t.spoon Methi seeds a small pinch
Cloves 1 Cinnamon stick a small pinch
Tamarind paste/extract/water 3/4 t.spoon Turmeric 1/4 t.spoon
Curry leaves a few Ghee 1 t.spoon
Oil 1.5 t.spoons Salt 1 t.spoon


  1. Cook toor dal with turmeric, with 2 cups of water. Fry red chillies, coriander seeds, cumin seeds, 1 t.spoon toor dal, hing, a pinch of mustard, cloves, cinnamon stick, and methi in oil.
  2. Wet grind the above mixture and keep it aside. Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt, and let this boil for a few minutes.
  3. Now add the ground masala and let it boil for 5-10 minutes, till the flavour comes out.
  4. Add the cooked toor dal, and let it boil for 5-10 minutes. Heat some ghee, splutter mustard, then add a small pinch of cumin seeds, and curry leaves and add this to the rasam.
Nutrient Composition Per Serving
Energy (Kcal) 116 Carotene (μg) 34.65
Protein (g) 5.85 Vitamin C (mg) 0.0
Carbohydrate (g) 15.12 Mg (mg) 23.63
Fat (g) 3.57 Na (mg) 7.48
Fibre (g) 0.4 K (mg) 289.8
Minerals (g) 0.92 Mn (mg) 0.18
Calcium (mg) 19.16 Zn (mg) 0.24
Phosphorus (mg) 79.8 Cr (mg) 0.0003
Iron (mg) 0.71