Parupu Rasam
Serves 4
| Ingredients | |
|---|---|
| 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 |
Method
- 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.
- 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.
- Now add the ground masala and let it boil for 5-10 minutes, till the flavour comes out.
- 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 | ||