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Panchvarna Rasam

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Four different dals cooked with rasam powder and tempered.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Panchvarna Rasam

Main Ingredients

Split pigeon pea (toor dal/arhar dal),, Split Bengal gram (chana dal),

Cuisine

TamilNadu

Course

Dals and Kadhis

Level Of Cooking

Medium

Ingredients

  • Split pigeon pea (toor dal/arhar dal), soaked
    2 tablespoons
  • Split Bengal gram (chana dal), soaked
    2 tablespoons
  • Split red lentil (masoor dal), soaked
    1 tablespoon
  • Split green gram skinless (dhuli moong dal), soaked
    2 tablespoons
  • Rasam powder
    1 1/2 teaspoons
  • Turmeric powder
    1/4 teaspoon
  • Tamarind paste
    1 1/2 tablespoons
  • Asafoetida
    1/4 teaspoon
  • Salt
    to taste
  • Fresh coriander leaves, chopped
    2 tablespoons
  • Ghee
    2 tablespoons
  • Mustard seeds
    1 teaspoon
  • Peanuts
    2 tablespoons
  • Dried red chillies, broken
    2
  • Curry leaves
    10-12

Method

Step 1


Drain and pressure cook tuvar dal, chana dal, masoor dal and moong dal with 2-3 cups water, turmeric powder and cook under pressure till 2-3 whistles are given out.

Step 2


Strain the water from the dals. Pour the dal water into a deep non stick pan

Step 3


Add tamarind paste, asafoetida, rasam powder and mix.

Step 4


Add salt and cook till the raw flavours disappear. Add cooked dals and mix.

Step 5


Add coriander leaves, cover and cook on low heat for 2-3 minutes.

Step 6


Heat ghee in a small non stick pan. Add mustard seeds, when they splutter, add peanuts and sauté for 2-3 minutes.

Step 7


Add dried chillies and curry leaves and mix.

Step 8


Add the tempering to the pan and cover immediately to trap the flavours.

Step 9


Serve hot.

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