Mixed Dal Rasam | Video

Mixed dal rasam is a tangy and scrumptious dish made with tomatoes. My rasam powder recipe uses 3 different dals and a few spices. The resulting spice mix is flavorful and delicious.

And the best part is that the rasam podi can be stored for up to 2 months in an airtight container. Serve rasam hot with rice and a simple curry for a delicious meal.

About the Recipe

Dal is an integral part of Indian cuisine. In South Indian cuisine, sambar and/ or rasam are made for almost every meal. So, it is essential to have a few recipes in ones repertoire to avoid repeating the same dishes.

Today, I have an easy mix dal rasam recipe that is tasty and healthy. Recipe is from a Telugu cooking show and it is a keeper.

Rasam podi or powder is made with mix dal, 3 different dals in this case. Coriander & cumin seeds, peppercorn and dry red chilies add flavor and heat to the spice mix. You can make a big batch of this rasam powder to make this dish on short notice.

Serve this easy rasam hot with rice and a simple vegetable curry.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make mixed dal rasam powder:

• Dals - Toor, moong and chana dal. Feel free to use only 1 or 2 dals instead of 3.
• Coriander seeds
• Cumin seeds
• Peppercorn
• Dry red chilies

Here are the rasam ingredients you need:

• Tomatoes, green chilies, curry leaves
• Tamarind paste
• Mustard & cumin seeds
• Salt and turmeric.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is the rasam powder recipe:

Make Rasam powder

In a medium size pan on medium heat, add dals, coriander seeds, peppercorn, cumin seeds and dry red chilies. Dry roast until the dal turn golden and the spices are fragrant. Turn off the heat and let the spices cool. Then grind to fine powder.

Here is the recipe for rasam:

Make Dal Rasam

Heat oil in a medium size saucepan. Add cumin and mustard seeds; once the seeds start to splutter, stir in hing. Add green chilies, curry leaves and tomatoes. Cook covered until tomatoes turn mushy, about 4~5 minutes.

Add 1~2 cups of water to get to desired consistency. Bring the mixture to a boil.

Stir in turmeric, tamarind paste, half of the rasam powder and salt. Return the mixture to a boil. Turn off the heat and garnish with chopped cilantro. Serve hot with rice.

Expert Tips

• Though this mixed dal rasam recipe uses 3 different dals. You can make it with either 1 or 2. Make sure to use 3 tablespoons of dal in total.
• You can make rasam 2~3 times with the rasam masala.
• Double or triple the ingredients for the rasam powder and make a big batch. Store in an airtight container in a cool, dry place for up to 2 months. This definitely makes rasam recipe very easy.
• You can also sauté some onions along with tomatoes to make rasam.
• Other veggies like drumstick or sweet potato can also be added.

You might also like

Here are a few side dish ideas to serve with rasam that you might like:

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Recipe Card