Paruppu Rasam / Lentil soup

South Indian Meals does not complete without a Rasam. Rasam is nothing but a light, tangy & flavorful soup made using tomato, lentils, crushed whole pepper, jeera/Cumin seeds & Garlic. it can be had as such to treat sore throat, cold & cough and generally its taken along with plain rice. I even love Rasam with Idli, Dosa, Upma, Vadai. This Paruppu Rasam is my favorite rasam, so flavorful and filling rasam. 

Ingredients

1. Thoor dal    1/2 cup
2. Tomato    1or 2 
3. Pepper corns   1/4tsp
4. Jeera/cumin seeds   1/2 tsp
5. Garlic   2-3 cloves
6. Dry red chillies    3-4 no.s
7. Curry leaves     1 twig
8. Hing    1/4 tsp
9. Rasam powder     1 tsp (any brand or homemade)
10. Mustard seeds     1/2 tsp
11. Oil   1-2 tsp
12.  salt      as needed.

Method

• Cook thoor dal along with turmeric powder in a pressure cooker for 2 whistles then mash & keep aside.
• Lightly crush the pepper,garlic and jeera seeds lightly and keep aside.
• Heat oil in a vessel and add mustard seeds allow to pop.
• Then add the crushed pepper-jeera -garlic ,dry red chillies ,curry leaves and hing powder.
• Fry them lightly and add the chopped or blended tomatoes and stir well.
• Then add the mashed dal and mix well.
• Now add rasam powder with enough salt and stir everything well.
• Add some chopped coriander leaves and cook in medium flame.
• When the rasam becomes full foamy (should not boil the rasam) turn off the stove.(see picture)
• Add some more chopped coriander leaves along with stem and close the rasam with lid.
• Now the rasam is ready to serve hot with white rice.

piping hot rasam!

Note:
I do not like adding tamarind juice to my paruppu rasam...if you want you can add tamarind juice also.