Amla Dal (Rasam Style)
Amla Dal Rasam is a comforting, tangy, and nutritious South Indian-style dal prepared with the goodness of amla (Indian gooseberry). Rich in vitamin C, antioxidants, and essential nutrients, this dish aids digestion, boosts immunity, and provides warmth to the body.

1 bowl
For 4 people
Difficulty
Easy
Taste
Sour
Health Benefits
Boosts Immunity – Amla is rich in Vitamin C, which strengthens the immune system.
Aids Digestion – The combination of dal and spices improves gut health.
Good for Heart Health – Black pepper and garlic help maintain cardiovascular health.
Regulates Blood Sugar – Amla helps in maintaining blood sugar levels.
Rich in Antioxidants – Protects cells from oxidative stress.
Enhances Skin & Hair Health – The presence of Vitamin C and iron improves skin glow and hair strength.
160 kcal
in 213g
Protein:
8g
Fats:
4g
Carbs:
25g
Cholesterol:
0mg
Sodium, Na:
250mg
Potassium, K:
400mg
Amla Dal is a delicious and nutritious dish that blends the goodness of lentils with the tangy flavor of Indian gooseberries (amla). Packed with antioxidants, vitamins, and minerals, this rasam-style dal is not only comforting but also offers numerous health benefits.
Ingredients
4
half cup Tur dal
6 pieces Garlic cloves
12 pieces Black Peppercorns
2 pieces Amla (Indian gooseberry)
2 pieces Tomatoes
1 teaspoon Turmeric powder
2 & half cups Water
1 tablespoon Oil
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
quarter teaspoon Hing
8 pieces Curry leaves
2 pieces Dried red chilies
1 tablespoon Jaggery powder
Salt as per taste
1 tablespoon Sambar masala
Coriander as per choice
Tips
Adjust the consistency of the dal by adding more water if needed.
You can replace tur dal with moong dal for a lighter version.
Adding a small piece of ginger enhances the flavor.
Serve with steamed rice or enjoy as a soup for a light meal.
Directions
Wash and soak tur dal for 15-20 minutes.
Transfer the soaked dal to a pressure cooker.
Add garlic cloves, black peppercorns, chopped amla, chopped tomatoes, turmeric powder, and water.
Close the lid and pressure cook for 4 whistles.
Let the pressure release naturally.
Open the lid and mash the dal well. If needed, add more water to adjust consistency.
Heat oil in a pan.
Add mustard seeds and let them splutter.
Add cumin seeds, hing, curry leaves, and dried red chilies. Sauté for a few seconds.
Pour the tempering into the mashed dal and mix well.
Add jaggery powder, sambar masala, and salt to taste.
Stir well and cook for another 4-5 minutes.
Garnish with fresh coriander leaves.
Serve hot with steamed rice or enjoy as a soup.
Notes
People with kidney disorders should limit dal intake due to its protein content.
Those with acidity issues should consume in moderation as amla is acidic.
Individuals on a low-sodium diet should adjust salt accordingly.
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