How to Make MOONG DAL RASAM | The Ultimate South Indian Comfort Food | Pasi Paruppu Rasam)

Warm, comforting, and packed with flavor—this Moong Dal Rasam (also known as Pasi Paruppu Rasam) is the ultimate South Indian soul food! 🤍 In this video, I'm showing you my foolproof method for making the most aromatic and delicious rasam that's perfect for a cozy meal, a rainy day, or when you need a healthy boost.

This isn't just any lentil soup; it's a light, tangy, and digestive-friendly broth that's a staple in South Indian's homes. I'll show you both the traditional method and a quick one-pot version, so you can make it no matter how much time you have!

Ingredients

For Cooking the Dal (Lentils)

¼ cup Yellow Moong Dal (split yellow mung beans), rinsed
1 cup Water for pressure cooking
½ tsp Turmeric powder
!/2 tsp salt

For the Rasam Base

1 large Tomato, finely chopped
1 small Lime-sized ball of Tamarind, OR 1 tbsp tamarind concentrate
1 cups Water (for extracting tamarind and diluting)
2 tsp Rasam Powder (store-bought or homemade - recipe in notes)
1/4 tsp Turmeric powder
1 tsp Salt (or to taste)

2 cups Water (additional, to adjust consistency)

For the Tempering (Tadka)
2 tsp Ghee or Coconut Oil (for a vegan version)
1 tsp Mustard Seeds
2 Dry Red Chilies, broken

For Garnish
2 tbsp finely chopped Coriander Leaves

Instructions
1. Cook the Moong Dal
Rinse the moong dal thoroughly in water until it runs clear.
In a small pressure cooker, combine the rinsed dal, 1 cup of water, turmeric, and 1/2 tsp salt
Pressure cook for 3-4 whistles (or about 10 minutes on medium heat)
Once the pressure releases naturally, open the lid and mash the dal well with a spoon or whisk(optional). Set aside.

2. Prepare the Tamarind Extract
If using solid tamarind, soak it in ½ cup of warm water for 10 minutes. Squeeze with your fingers to extract a thick pulp. Strain and discard the fibers.
If using tamarind concentrate, simply mix it with ½ cup of water.

3. Prepare Rasam
In a deep pot, add the tamarind extract, tomato, garlic, green chilli and curry leaves. 2 cups of water, turmeric powder, rasam powder, and salt, jaggery

Bring this mixture to a boil over medium heat. Let it simmer for 5 minutes until the raw smell of tamarind disappears and the tomatoes are completely soft and mushy. Turn off heat. add coriander leaves.

5. Prepare the Tempering (Tadka)
In a small tempering pan or tadka ladle, heat the ghee/oil over medium heat.
Add the mustard seeds and let them splutter.
Add the broken red chilies, fry for 5seconds
Immediately pour this hot tempering over the prepared rasam in the pot. You will hear a glorious sizzle!
Cover the pot with a lid immediately to trap all the aromas from the tempering. Let it sit for 5 minutes.

7. Serve
Gently stir the rasam and serve hot.
Best enjoyed with steamed rice, a drizzle of ghee, and a side vegetable dish (poriyal). It can also be drunk like a soup from a cup.

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