Mysore Rasam

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5 from 3 votes

Mysore Rasam- Tangy delicious Lentil and Tomato Soup- a specialty from Southern India -

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish, Soup

Cuisine: South Indian Cuisine

Keyword: Mysore rasam, Rasam

Servings:

Calories: 105kcal

Author: Anjana Chaturvedi

Ingredients

4 tbsp Pigeon peas/ Tuvar Daal
2 Tomatoes / Tamatar
1 Green chili/hari mirch
1/2 tsp Turmeric/ Haldi
1.5 tsp Rasam Powder
1 tsp Jaggary / Gud *
2.5 tsp Thick tamarind pulp/ Imli ka ras
3 tbsp Fresh Coriander chopped
to Taste Salt

Tempering / Tadka

2 tsp Ghee/ Oil
1/2 tsp Mustard seeds/ Rai
1/2 tsp Cumin Seed/ Jeera
1/2 tsp Asafoetida/ Hing
2 Dried whole red chili
8 Curry Leaves

Instructions

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 soaked 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 pulp ,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

Notes

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.

Nutrition