## Paruppu Urundai Rasam Recipe – Dal Dumpling Rasam (South Indian Recipes Style)
Discover how to make a delicious and authentic **Paruppu Urundai Rasam Recipe – Dal Dumpling Rasam** with this easy-to-follow recipe. A traditional **South Indian Recipes Lunch**, this dish is **High Protein Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 30 minutes
**Cook time:** 20 minutes
**Total time:** 50 minutes
**Cuisine:** South Indian Recipes
**Course:** Lunch
**Diet:** High Protein Vegetarian
### Ingredients for Paruppu Urundai Rasam Recipe – Dal Dumpling Rasam:
* 1/2 cup Arhar dal (Split Toor Dal) – soaked in water for 1 hour
* 3 Dry Red Chillies
* 1/4 teaspoon Asafoetida (hing) – a pinch
* 1/2 teaspoon Salt – to taste
* 1 tablespoon Sesame (Gingelly) Oil
* 1 tablespoon Ghee
* 1/2 teaspoon Mustard seeds
* 1/2 teaspoon Cumin seeds (Jeera)
* 2 sprig Curry leaves – torn
* 1/4 teaspoon Asafoetida (hing)
* 1 cup Tamarind Water
* 1 Tomato – chopped and pureed
* 1 teaspoon Cumin powder (Jeera)
* 2 teaspoons Coriander (Dhania) Powder
* 1/2 teaspoon Turmeric powder (Haldi)
* 1/2 teaspoon Black pepper powder
* 1/2 teaspoon Red Chilli powder
* 1 teaspoon Jaggery
* Salt – to taste
### Step-by-Step Instructions to Make Paruppu Urundai Rasam Recipe – Dal Dumpling Rasam:
1. To begin with Paruppu Urundai Rasam, prep all the ingredients and keep them ready.
2. First step is to make the Paruppu Urundai.
3. Soak the toor dal in water for about 30 minutes to an hour.
4. Drain the excess water and add the soaked toor dal to the jar of the mixer grinder along with the red chillies, asafoetida and salt.
5. Blend to make a smooth mixture without adding any water (at most just 1 tablespoon).
6. Prepare a steamer with water at the bottom.
7. Grease the idli plates with sesame oil.
8. Roughly shape the Paruppu Urundai mixture and place it in the idli cavities.
9. You will get about 8 urundai (dumplings)Steam on high heat heat for about 7 tp 10 minutes until cooked.
10. You will notice a few crackles on the top to indicate that the Paruppu Urundai is cooked through.
11. Turn off the heat and keep aside.
12. The next step is the make the Rasam.
13. Heat ghee in a saucepan over medium heat; add the mustard seeds and cumin seeds and allow it to crackle.
14. Add the curry leaves and asafoetida and give it a stir.
15. Add the tamarind water, tomato puree, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, jaggery and salt.
16. Add 2-1/2 cups of water or a little more.
17. Bring the Rasam to a brisk boil and and allow it to boil until you see the rasam developing a froth.
18. When you notice the froth around the rasam, add in the steamed Paruppu Urundai into the rasam and allow it to continue to boil for another 5 minutes.
19. Once done, turn off the heat and give the Paruppu Urundai Rasam a taste and add salt or pepper if required.
20. Transfer the Paruppu Urundai Rasam to a serving bowl and serve hot.
21. Serve Paruppu Urundai Rasam along with steamed rice, ghee, carrot beans poriyal for a delicious lunch or dinner.
### Tips for the Best Paruppu Urundai Rasam Recipe – Dal Dumpling Rasam:
* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.
### Related Recipes:
* [Roasted Bell Pepper Rasam Recipe](https://www.evatika.com/directory-recipe/listing/roasted-bell-pepper-rasam-recipe/)
* [Vendaikai (Okra) Puli Kootu Recipe](https://www.evatika.com/directory-recipe/listing/vendaikai-okra-puli-kootu-recipe/)
* [Brinjal Methi Bharta Recipe With Pomagrams](https://www.evatika.com/directory-recipe/listing/brinjal-methi-bharta-recipe-with-pomagrams/)
