kattu saru | kattina saru | katsaru | togari bele kattu saaru | toor dal rasam, simple yet delicious rasam, for cold and winter days, or rainy days, or just recovering from fever or cold, this is the best soothing drink,
Toor Dal Kattu Saru is a beloved dish from South India, particularly popular in Karnataka. This traditional rasam, which can be a soup made from toor dal (pigeon peas), is celebrated for its comforting and hearty nature. It showcases the simplicity and depth of South Indian cuisine, where humble ingredients are transformed into flavorful and nourishing dishes.
Traditionally, Toor Dal Kattu Saru is served with steamed rice, making it a complete and satisfying meal. It can also be enjoyed as a standalone soup, accompanied by side dishes like papad or pickles. Its versatility makes it suitable for both everyday meals and special occasions.Try this immune boosting easy winter rasam recipe, I am sure you will like it.

Don’t forget to look at these healthy dhal / tovve recipes archive
Benefits of Toor Dal (Pigeon Peas):
Rich in Protein:
Toor dal is an excellent source of protein, making it ideal for vegetarians and vegans.
High in Fiber:
It helps in digestion and prevents constipation.
Packed with Nutrients:
Toor dal is rich in essential nutrients such as iron, magnesium, potassium, and folic acid.
Controls Blood Sugar:
It has a low glycemic index, which helps in managing blood sugar levels.
Weight Management:
The high fiber content aids in feeling full longer, helping with weight management.
Benefits of Kattu Saaru:
Boosts Immunity:
The warm, spicy broth can help boost the immune system.
Aids Digestion:
The spices and dal help in improving digestion.
Comforting and Warming:
Ideal for cold weather, it provides comfort and warmth.
Rich in Antioxidants:
Ingredients like turmeric and cumin are rich in antioxidants.
Hydrating:
Being a liquid dish, it helps in maintaining hydration.

Ingredients:

To cook the toor dal/togari bele:

• 3/4 cup togari bele/toor dal
• 2 cups of water
• generous pinch of turmeric powder,
• 1/4 tsp oil, and
• 1 slit green chili(Optional)

Other ingredients:

• 1¾ more water
• generous amount of chopped coriander leaves
• 1 tsp salt or salt to taste
• 1 tsp jaggery
• few curry leaves

for seasoning:

• 1 tsp ghee(or oil for vegans)
• pinch of hing
• 1/2 tsp mustard seeds
• 3/4 tsp jeera or cumin seeds
• 2 green chilies slit or chopped

Method:

Wash and Cook the Dal:

1. Wash the toor dal thoroughly.
2. Pressure cook the dal with 2 cups of water, turmeric powder, oil, and 1 slit green chili (optional) on medium heat.
3. Turn off the heat after 3 whistles.

Prepare the Dal:

1. Once the pressure has completely released, take out the cooked dal.
2. Add more water to the cooked dal to achieve a rasam consistency.
3. Add salt, jaggery, and curry leaves to the dal. Mix well.
4. Let it boil on medium heat.

Prepare the Seasoning:

1. Heat a teaspoon of ghee in a ladle.
2. Once hot, add hing (asafoetida) and mustard seeds.
3. After the mustard seeds pop, add jeera (cumin seeds) and let it sizzle.
4. Add green chilies and fry for a few seconds. Turn off the heat.

Combine and Finish:

1. Add the prepared seasoning to the boiling kattu saaru.
2. Let it boil for 30 seconds, then add chopped coriander leaves and mix well.
3. Turn off the heat.

Serve:

1. Kattu saaru is ready to eat. Serve with rice, a little ghee, and lemon juice, or drink as a soup with a dash of ghee and lemon juice.