Mysore Rasam- Tangy delicious Lentil and Tomato Soup- a specialty from Southern India -
Course: Appetizer, Side Dish, Soup
Cuisine: South Indian Cuisine
Keyword: Mysore rasam, Rasam
Tempering / Tadka
1/2tspMustard seeds/ Rai
1/2tspCumin Seed/ Jeera
2Dried whole red chili
Wash and soak tuver daal for 15 minutes.Add Roughly chopped tomato and 1/2 cup of water in the cooker and pressure cook for a whistle.Take out the boiled tomatoes and gently mash them with a laddle or whisk.Now add tuvar daal,chopped green chili,I tsp oil and approx 1.5 cups of water in the cooker.Pressure cook for 3-4 whistles or till daal become soft and mushy.Open the cooker and mash the boiled daal.
Take out the boiled tomatoes and gently mash them with a laddle or whisk.
Now add tuvar daal,chopped green chili,I tsp oil and approx 1.5 cups of water in the cooker.Pressure cook for 3-4 whistles or till daal become soft and mushy.
Open the cooker and mash the boiled daal.
In a pan add mashed tuvar daal,mashed tomato, salt,turmeric,tamarind extract,1/4 tsp asafoetida and approx 3 cups of water and cook on medium heat for 2 -3 minutes
Now add 2 tsps of rasam powder,jaggary and few curry leaves and simmer for 2 minutes.
Heat oil in a small pan and add mustard seeds and cumin seeds.When seeds start crackling add asafoetida ,curry leaves and whole red chilies.
Add the tempering in the boiling rasam.Switch off the flame and add chopped fresh coriander .
Serve hot with a spoon of ghee on top.(optional)
Serve as and appetizer or with with rice, dosa ,vada or idlis
Tips- *Readymade Rasam powder is very easily available in all the Indian stores. You can also add whole tomatoes along with the daal and cook together at step 5.