Rasam is a lentil based curry full of tang and flavor. Drink it as a soup or serve it rice - you'll enjoy it either way.
Course Main Course
Cuisine Indian
Keyword Lentil soup, South Indian Lentil Soup
Method Pressure cooker
Diet Dairy-free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 79kcal
Author Anushree Shetty


  • 2 tablespoons moong dal or tuvar dal
  • 1 medium sized tomato diced
  • 1/4 teaspoon tamarind paste
  • 1/2 teaspoon turmeric powder
  • 2 tablespoon rasam powder I prefer the MTR brand
  • 2 green chilies slit lengthwise
  • 2 tablespoons powdered jaggery
  • 2 cups water
  • salt to taste
  • finely chopped cilantro / coriander leaves for garnishing
  • For the tempering / tadka
  • 1/2 tsp ghee
  • 1 tsp mustard seeds
  • 1 sprig of curry leaves or kadipatta kadipatta
  • 3-4 cloves crushed garlic
  • 1/2 tsp urad dal rinsed
  • a pinch of asafetida hing


  • In a pressure cooker add dal, diced tomatoes, tamarind paste, turmeric powder, jaggery, rasam powder and 2 cups of water on medium heat and cook till the dal gets done (in my case I wait for the vent/whistle to go off 3-4 times to make sure the dal is cooked).
  • Take it off heat and let the cooker cool down before you open the cover.
  • Meanwhile, get your tempering / tadka ready.
  • Heat the kadhai/wok on medium heat and add ghee. When hot, add mustard seeds and when they start spluttering add the rest of the ingredients and let it simmer for 10 seconds.
  • Add the boiled dal mixture to the tadka in the kadhai and mix well. Simmer for 5-10 minutes.
  • Garnish with coriander leaves and serve hot with rice


Calories: 79kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 86mg | Potassium: 82mg | Fiber: 2g | Sugar: 8g | Vitamin A: 270IU | Vitamin C: 12.6mg | Calcium: 14mg | Iron: 0.6mg