Rasam strengthens the body and supports the digestive system. When diluted with water, rasam helps with digestive disorders.  Those experiencing vāta disturbances, should not consume too often. Replace toor dāl with split moong to reduce vāta constitution disturbances.  

Toor Dāl Rasam

Preparation – 45 minutes

3 servings/3 cups

All spoon measurements are heaped unless otherwise stated.



⅓ cup/65g toor dāl 

6 cups/1½ litres water

1tsp rasam powder (moderately spiced)

1 tsp tamarind paste

3 tsp jaggery

1½ tsp fine rock salt

2 Tbsp dried shredded coconut

¼ cup coriander leaves, chopped


2 tsp ghee

½ tsp black mustard seeds

⅛ tsp asafoetida powder 

10 curry leaves


1.  Wash dāl until the water runs off clear, then drain. 

2.  Add water, bring to boil, then reduce to maintain a rapid simmer. (Do not cover, as this allows certain impurities or energetic imbalances to be eliminated.) Simmer until dāl is soft and has broken down – 30 – 40 minutes.

3.  Add rasam powder, tamarind, salt, jaggery and coconut, simmer for 4 – 5 minutes.


4.  In a small pan, over medium-high heat, heat ghee, add mustard seeds; when seeds turn grey and pop, turn down the heat, add asafoetida and curry leaves, swish or stir pan to fry spices evenly.

5.  Add to dāl, and stir in the coriander. Let sit 5 minutes, adding more sweet or sour, as needed



Once – twice a week. Suitable morning or evening, in all seasons.  Best served with white rice.

1. Rinse dāl

2. Add water

3. Simmer rapidly 30-40 mins

4. While dāl cooks, measure ingredients

5.  Once dāl is cooked

6. Add rasam, tamarind, salt, jaggery and coconut

7. Stir and simmer 4-5 mins. Set aside.

8. VOGGARANE: Heat ghee

9. Add mustard seeds; when seeds pop

10. Add asafoetida

11. Curry leaves

12. Swish pan to fry evenly

13. Add voggarane to rasam

14. Add coriander

15. Let sit 5 mins

16. Serve