Dassana's Veg Recipes · by Dassana Amit★ 5.0 (10)
Paruppu Rasam (Dal Rasam)
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 19%
CARBS 29G49% OF CAL
7G FIBER19G OTHER3G TOTAL SUGAR
FAT 11G40% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy South Indian rasam made with pigeon pea lentils, warming spices, tamarind, and herbs. Light, tangy, and traditionally eaten with rice or bread.
mainindiansoupbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ½ or ⅔ cup pigeon pea lentils ((tuvar dal, tur dal or arhar dal))
- 1 teaspoon black mustard seeds
- ½ teaspoon split and skinned black gram ((urad dal) - optional)
- 1 or 2 dry red chilies
- 1 pinch asafoetida ((hing))
- ¼ teaspoon turmeric powder
- 1 or 1½ cups water (or add as required)
- 1 tablespoon tamarind (- soaked in ½ cup water)
- 10 to 12 curry leaves
- 2 tablespoon oil
- salt as required
- 2 to 3 tablespoons coriander leaves
- 2 to 3 dry red chilies
- 8 to 10 fenugreek seeds
- ½ teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 2 teaspoon coriander seeds
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 19%
CARBS 29G49% OF CAL
7G FIBER19G OTHER3G TOTAL SUGAR
FAT 11G40% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 274mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 646mg
- Calcium
- 78mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 274MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.