South Indian Rasam Dal.

recipe name

May 3rd, 2009

This dahl is ridiculously morish, make sure you make enough to have leftovers.

Makes four serves.


  • 2 cups of yellow split pea
  • 1 cup of black beans soaked overnight
  • 1 teaspoon of dried chilli or 2 teaspoons of finely chopped long green chilli
  • 1 tin of chopped tomatoes
  • A large pinch of salt
  • A pinch of sugar
  • 1 tablespoon of rasam powder
  • 1 tablespoon of tamarind puree (if there isn't tamarind added to your rasam powder already)
  • 1 tablespoon of oil
  • 1 teaspoon of mustard seed (black if you have a choice)
  • 3 curry leaves
  • 1 teaspoon of cumin seeds
  • 1/4 teaspoon of asofoetida powder
  • 1/4 teaspoon of tumeric
  • 1/4 to 1/2 cup of chopped fresh coriander


Boil the black beans, split peas and chilli in enough water to cover by about a centimetre. After 5 minutes reduce to a simmer.

When the dahl becomes soft (about 45 minutes) add the tomato, rasam powder, salt, sugar and tamarind. Cook for another 20 minutes until it nice and thick.

In a frypan heat the oil. Add the mustard seed and let them pop until they change colour. Brown the curry leaves and cumin seeds. Add the asofoetida and tumeric. Add this hot to the dahl.

Mix in the coriander leaf and serve. This is great by itself or with rice, naan or poppadoms.