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Mysore Rasam

Hearty and comforting lentil soup made with homemade spice powder.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: soups stews
Cuisine: karnataka
Servings: 46 serving

Ingredients

  • ½ cup Toor dal
  • 1 tbsp Tamarind paste
  • 2 Tomatoes Medium , chopped
  • 2 tbsps Jaggery , grated or powdered
  • ¼ tsp Turmeric
  • 1 tbsp Ghee
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili Dry , halved
  • ½ tsp Asafoetida
  • 8 ~ 10 Curry leaves
  • ½ cup Coconut Milk

Instructions

  • Pressure cook toor dal until very tender and set aside.
  • Heat ghee in a saucepan, add mustard seeds, cumin seeds, dry red chili, asafoetida and curry leaves, once the seeds start to splutter, add the tomatoes, tamarind paste, Mysore rasam powder, jaggery, turmeric and salt.
  • Simmer on low heat for 15~20 minutes till tomatoes are mushy.
  • Add the cooked dal and simmer for another 5 minutes for the flavors to blend.
  • Turn off the heat and stir in coconut milk and chopped cilantro. Serve with steamed rice.

Notes

Lets check out what my fellow marathoners have cooked today for BM# 60.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!