Paruppu Urundai Rasam/Dal Dumplings Rasam

Paruppu Urundai Rasam, is quite a popular and very traditional South Indian recipes which have its own place especially in Tamil Nadu homes. This dish is a super protein rich nutritious Indian style soup to enjoy thoroughly with hot piping rice served along with some spiced roasts or fryums. If you are preparing this rasam, you have to get ready first with the lentil balls aka paruppu urundais. Usually these dumplings are prepared with toor dal, but my mom prepares her lentil dumplings with both toordal and channa dal. And her way of preparing this rasam is bit different from the usual one, she just drop the lentil dumplings directly to the boiling rasam. If you dont feel like dropping the dumplings directly to the rasam, just steam cook them and add them. However i follow always my mom's recipe and this paruppu urundai rasam tastes absolutely flavorsome and delicious, and this is my elder son's favourite. He love this nutritious rasam very much with spicy potato toast.

Am running this week's blogging marathon with Kid's delight - Family recipes as theme, after my grandma's signature dish aka Paal poli, my today's recipe is a prefect one to post under this theme. This gluten free and vegan dish can be packed very well in a lunch box and not to forget that you doesnt need any side dish as you can enjoy this dish simply with those lentil dumplings as side dish while serving. Some may add onions, green chillies, ginger and garlic in their lentil balls just to give them more flavor, but my mom's lentil balls calls for just dry red chillies, fennel seeds to flavor and spiciness.Obviously prepare your dumplings with either with the onion added lentil balls or else with this simple version of lentil balls.

For Lentil Dumplings:
1/2cup Toordal
1/2cup Channa dal
2nos Dry red chillies
1/2tsp Fennel seeds
Few Curry leaves (chopped)
Salt

For Tomato Rasam:
3nos Tomatoes (chopped)
1tsp Rasam powder
1/2cup Cooked dal water
1tsp Lemon juice
Few Curry leaves
1/2tsp Mustard seeds+cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
Chopped coriander leaves
Salt
Oil

Soak the both dals for atleast two hours.

Grind the soaked dals with dry red chillies,fennel seeds, salt  as coarse paste. Finally add the curry leaves and make golf size balls from the batter and keep aside/

Crush the tomatoes and add them to the cooked dal water also add rasam powder, salt and enough water.

Heat a tsp of oil, add the mustard seeds, cumin seeds, asafoetida powder and red chillies, let them splutters, pour the tomato and dal water immediately.

Drop the lentils dumplings to the rasam, bring them to boil. Dont disturb the lentil balls.

Once the balls starts floating, put off the stove. Finally add the lemon juice, chopped coriander leaves.

Serve hot with rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76.