Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Some of these more exotic ingredients can be found in Ethnic stores that carry India foods.

Ingredients Nutrition


  1. Wash dal in several changes of water until water runs clear and drain well in a sieve.
  2. Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
  3. Heat oil in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop.
  4. Add 1 1/2 cups water and remaining ingredients (but not dal paste).
  5. Bring to a boil and simmer, stirring occasionally, until onions are softened, 6 to 8 minutes.
  6. Add dal paste and remaining cup water, stirring to incorporate.
  7. Bring rasam to a boil, stirring occasionally, and season with salt.


Most Helpful

Very flavorful! There was a nice amount of spice and it had a hint of a sour tang which seemed very authentic from the restaurant sambaars I have had. Thanks for posting.

Sue Lau May 01, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a