Bele Saaru /ಬೇಳೆ ಸಾರು /పప్పు చారు – Dal Rasam Recipe

About Sastrys Kitchen

Sastrys Kitchen brings you Traditional Food ideas and recipes for the cook in you. I am of the notion that cooking should always be exciting, sumptuous, healthy and fairly simple to make! Feel free to use our videos to learn and prepare mouthwatering delights whenever you want! There are some very interesting mix and combos that you might want to surprise your family and friends with. I plan to give you more insight to those who are not acquainted with traditional ways of SouthIndia mostly although we cover the whole gamut of Rich cultural delights.

Most of the food here are made keeping the Indian Palette in consideration to keep the recipe as authentic as possible, although these food may be what any SouthAsian may relish .It’s important to keep in mind the spices used must be taken into account by the viewer and cook according to there threshold, preference and health conditions.

With that out of the way, today we will see how to prepare

Dal Rasam

Ingredients:
Toor Dal – 3/4th cup
Water – 1 1/2 cup
Tomato (finely chopped) – 1
Green Chilies – 2
curry leaves – few
Corriander Leves – handful
Tamrind – lemon sized
Rasam Powder – 1 1/2 tsp. Link to my Recepie : https://youtu.be/AFshwfziedU
Turmeric – 1/2 tsp
Salt

For Seasoning :
Ghee – 1 tsp
Asafateda (Hing) – 1/2 tsp
Mustard – 1/2 tsp

Procedure:
Wash the toor dal.
Take a pressur cooker
Add the washed toor dal, water, turmeric, green chillies, tomato
Close the lid and pressure cook for 2 whistles.
Take a vessel.
Add extracted tamrind juice, rasam powder, salt ( as required), corriander leaves and curry leaves.
Bring it a boil.
Nix thorouhjly.
Once it starts boling, add 1/2 cup water and let it boil for 5 -10 minutes
Meanwhle, mix the dal and tomato and make it into a fine paste. Either use a mier or use the ladle.
To the boiling mixture add the cooked dal.
Mix well and bring to a boil.
Prepare Seasoning:
Take a small kadai.
Add Ghee
Once the ghee is heat4ed, add mustard.
Once the mustard starts splutering add asafateda(hing).
Pour this into the rasam and give a through mix and boil it.
Add salt if required.

Hot and tasty dal rasam is ready.
Goes good with hot rice.

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Please watch: “How to make Onion Pakora/Onion Pakoda/crispy and tasty Onion Pakoda”

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