Karnataka Style Sabbasige Rasam Recipe – Dill Leaves & Toor Dal Rasam
Karnataka Style Sabbasige Rasam, made with Dill Leaves and Toor Dal, is a flavorful and aromatic dish that brings the essence of South Indian cuisine right to your plate. The combination of Toor Dal (split pigeon peas), fresh dill leaves, and a blend of spices makes for a rich and delicious rasam, perfect for a hearty lunch or a comforting dinner. This rasam is often paired with steamed rice and ghee for an authentic experience. Here’s how to make this unique, wholesome dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Dill leaves | 1 cup |
| Fresh coconut (grated) | 2 tablespoons |
| Poppy seeds | 1 tablespoon |
| Onion (chopped) | 1 medium-sized |
| Tomato (chopped) | 1 medium-sized |
| Cinnamon stick (Dalchini) | 1 small stick |
| Coriander leaves (Dhania) | 1 sprig |
| Sambar powder | 3 tablespoons |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
| Jaggery | 1 tablespoon |
| Sunflower oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 150 kcal |
| Carbohydrates | 35 g |
| Protein | 7 g |
| Fat | 4 g |
| Fiber | 6 g |
| Sodium | 150 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Instructions
-
Cook the Dal and Prepare the Base:
- Begin by adding the Arhar dal (Toor dal), fresh dill leaves, and grated coconut into a pressure cooker. Add a pinch of turmeric powder and salt to the mix.
- Pour in 1 cup of water and pressure cook the mixture for about 4 whistles.
- Once done, turn off the heat and allow the pressure to release naturally. Open the lid, and drain the water carefully into a separate container, as this will be used as the rasam base later.
-
-
Prepare the Ground Masala:
- Transfer the cooked dal mixture into a separate bowl. Let it cool slightly.
- Once cooled, blend the dal, along with the poppy seeds, chopped onion, tomato, cinnamon stick, coriander leaves, and sambar powder. Add about 1/4 cup of water to help blend it into a smooth paste. Set the ground paste aside.
-
Tempering:
- Heat 2 tablespoons of sunflower oil in a kadai (wok) over medium flame. Add mustard seeds and let them splutter.
- Once the mustard seeds pop, add the curry leaves and sauté for a few seconds to release their aroma.
- Add the prepared dal masala paste to the kadai and cook it for about 10 minutes, stirring occasionally.
-
Prepare the Rasam:
- Now, add the reserved dal water (from step 1) to the kadai and mix well. You may add an additional cup of water to adjust the consistency of the rasam as per your preference.
- Add jaggery to the mixture, which will balance the tanginess and spice of the rasam.
- Allow the rasam to come to a boil, then taste and adjust the seasoning by adding salt if necessary. Let it simmer for a few more minutes.
-
Serve:
- Once the rasam is ready, turn off the heat.
- Serve hot, along with steamed rice, and drizzle a few drops of ghee on top to enhance the flavor.
- For an authentic touch, pair the Karnataka Style Sabbasige Rasam with Menthe (Fenugreek Seeds) Tambli, a refreshing yogurt-based side dish, to complement the spices.
Serving Suggestions
- This aromatic rasam is best enjoyed with steamed white rice or even jeera rice. The addition of ghee makes it more indulgent, offering a delightful mix of flavors and textures.
- You can also serve it alongside a simple vegetable stir-fry or crispy papad for a balanced meal.
- To elevate the experience, serve with a cooling yogurt side like Menthe Tambli (Fenugreek Seeds Yogurt) to balance the spicy and tangy notes of the rasam.
Why You’ll Love This Recipe
This Karnataka-style Sabbasige Rasam is not only a comfort food but also a great way to incorporate healthy ingredients like dill leaves and toor dal into your diet. The blend of spices, aromatic curry leaves, and a touch of jaggery adds complexity and depth to the rasam, making it both soothing and satisfying. Whether you’re looking for a warm bowl of comfort or something flavorful to go with rice, this rasam hits all the right notes. Plus, it’s a versatile dish that can be enjoyed for lunch or dinner.
Tips & Variations
- For a spicy kick: Add more sambar powder or a small green chili while preparing the dal masala paste.
- For a vegan version: Omit the ghee and use vegetable oil instead of sunflower oil.
- Storage: Leftover rasam can be stored in the refrigerator for up to 2 days. Reheat with a splash of water before serving.
- Variations: Feel free to experiment with different herbs like mint or basil to give this rasam a unique twist.
This Karnataka Style Sabbasige Rasam is a wonderful example of South Indian cuisine, rich in flavors and packed with goodness. Enjoy this heartwarming dish with your family and friends and take a step into the vibrant world of traditional Karnataka meals.
