Mysore Rasam
Try the mouthwatering Mysore Rasam, a popular South Indian lentil soup with a perfect blend of freshly ground spices. Enjoy it as a soup or as a flavorful addition to your meal.
Servings: 4
Calories: 85kcal
Equipment
- 1 Instant Pot or Pressure Cooker
- 1 Mixer jar or coffee grinder
- 1 Saucepan or kadai
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp= 5ml;
To Roast and Grind:
- 3 tbsps coconut grated. If using frozen, thaw it at room temperature.
- 1 tbsp coriander seeds
- 1 tbsp chana dal split desi chickpeas
- ½ tsp cumin seeds
- ½ tsp peppercorns
- 1 dried red chili
To pressure cook
- ¼ cup toor dal split pigeon peas
- ¼ tsp turmeric powder
- 1 cup water
Other ingredients
- 1 tomato chopped (approx 90 grams)
- 1.5 tsp tamarind paste; if using tamarind flesh use 1 small gooseberry size
- 5 to 6 curry leaves
- 2 tbsp cilantro finely chopped
- 1.5 tsp salt or to taste
- 2.5 cups water
- ¼ to ½ tsp jaggery
To Temper
- 2 tsp ghee; use oil for a vegan version
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- a pinch of asafoetida
Instructions
Pressure cook the dal.
- Rinse the toor dal and pressure cook it in your preferred method. I used my stove-top pressure cooker. Add 1 cup of water and the turmeric powder to the rinsed dal. Pressure cook for 3 to 4 whistles and let the pressure release naturally.
- Let it cool and mash it well. If using an electric pressure cooker, use the pot-in-pot method for 30 to 35 minutes, let the pressure release naturally, and mash it well.
Prepare the rasam spice.
- While the dal is cooking, you can roast the ingredients. In a small pressure pan or kadai, add coriander seeds, chana dal, cumin seeds, peppercorns, and red chili. Roast them until fragrant. Finally, add coconut, roast for a minute, and turn off the heat. Let the coconut rest in the residual heat.
- Let this mix cool and grind it with ¼ to ⅓ cup of water in a semi-smooth paste.
Prepare the rasam
- Add the tamarind paste/extract, chopped tomatoes, salt, curry leaves, and one cup of water to the saucepan. Mix well.
- Simmer this mix over medium flame for 5 minutes.
- Now add the ground paste, rinse the mixer jar with ½ cup of water, and add that. Mix and simmer again for five mts. When it comes to gentle boil, add 1 tbsp of cilantro and let it simmer for a minute.
- Add the cooked dal and remaining water to this stage and mix well.
- Add the jaggery, reduce the heat to medium-low, and gently simmer the rasam. Do not let the rasam to boil. Once it becomes frothy, turn off the heat.
Temper the rasam:
- In a separate kadai, heat oil or ghee. When it is hot, add the mustard seeds, cumin seeds, and asafoetida. When the mustard seeds splutter, add the tempering to the rasam.
- Add the remaining cilantro and cover the rasam with a lid. The flavors steep in. Enjoy it warm with rice and curries of your choice.
Notes
- Make sure you cook the dal nicely. It should be mushy so that it blends well with rasam. You can also use frozen toor dal for this rasam.
- I add cilantro at two stages for more flavor. You can use cilantro stems, too.
- Tempering in ghee adds more flavor, but if you follow a vegan diet, use the unflavored oil.
- Also, skip asafoetida for a gluten-free version.
- A small amount of jaggery adds a balance to the flavors.
- Adjust the peppercorns, red chili, and salt to taste.
Nutrition
Calories: 85kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 888mg | Potassium: 188mg | Fiber: 4g | Sugar: 3g | Vitamin A: 339IU | Vitamin C: 30mg | Calcium: 46mg | Iron: 2mg