A fragrant and tangy South Indian lentil soup from Karnataka. Made with a freshly ground spice paste including coconut and lentils, it’s the perfect comforting dish to serve with hot rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
183cal
7gprotein
27gcarbs
7g
Ingredients
0.5 cup toor dal (rinsed)
0.25 tsp turmeric powder
1.5 cup water (for pressure cooking dal)
1 tsp ghee (for roasting masala)
1 tbsp chana dal
1.5 tbsp coriander seeds
0.5 tsp black peppercorns
3 pcs dried red chilies (Byadagi or Kashmiri for color)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple, quick South Indian stir-fry made with shredded cabbage, a classic tempering of lentils and spices, and finished with fresh coconut. It's a perfect everyday side dish for rice and sambar.
About Mysore Rasam, Steamed Basmati Rice and Cabbage Palya
Tangy Mysore Rasam with fiber-rich Cabbage Palya & rice – a gut-friendly, homestyle comfort meal.
This south_indian dish is perfect for dinner. With 587.54 calories and 15.61g of protein per serving, it's a nutritious choice for your meal plan.
fat
hing
(for masala)
1 inch tamarind (or 1 tbsp paste)
1 cup hot water (for soaking tamarind)
2 pcs tomato (medium, finely chopped)
1 tsp jaggery (grated, or brown sugar)
1.25 tsp salt
0.5 tsp mustard seeds
1 pcs dried red chili (broken)
10 pcs curry leaves
3 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Cook the lentil
In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1.5 cups of water.
Cook for 4-5 whistles or until the dal is completely soft and mushy.
Once the pressure releases, open the cooker and mash the dal well with a whisk or spoon. Set aside.
2
Make the rasam masala paste
Heat 1 tsp of ghee in a small pan over low-medium heat.
Add chana dal, coriander seeds, black peppercorns, and dried red chilies. Roast for 2-3 minutes until the dals turn light golden and aromatic.
Add the grated coconut and roast for another minute until fragrant. Do not brown the coconut.
Turn off the heat, add the hing, and mix well.
Let the mixture cool completely, then transfer to a grinder. Grind into a fine paste, adding a few tablespoons of water if needed.
3
Prepare the rasam base
Soak the tamarind in 1 cup of hot water for 10 minutes. Squeeze well to extract the juice and discard the pulp.
In a medium pot, add the tamarind extract, chopped tomatoes, jaggery, and salt.
Bring to a boil and cook for 5-7 minutes, until the tomatoes are soft and the raw smell of tamarind is gone.
4
Combine and simmer
Add the mashed dal and the ground masala paste to the pot with the tamarind water.
Pour in 2 cups of water, or more, to adjust the consistency to your liking. Mix well to ensure there are no lumps.
Bring the rasam to a gentle simmer over medium heat. Let it cook for 5-6 minutes until it becomes frothy on top. Do not let it come to a rolling boil.
5
Make the tempering
In a small pan, heat 1 tbsp of ghee.
Add the mustard seeds and let them splutter completely.
Add the broken dried red chili, curry leaves, and the final pinch of hing. Sauté for 30 seconds.
6
Garnish and serve
Pour the hot tempering over the simmered rasam.
Garnish with freshly chopped coriander leaves.
Stir gently and serve hot with steamed rice and a dollop of ghee.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
2
Add the urad dal and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
3
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
4
Add the finely chopped onion and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.
5
Add the shredded cabbage, turmeric powder, and salt. Mix everything thoroughly so the cabbage is well-coated with the tempering and spices.
6
Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every few minutes. The cabbage will cook in its own moisture; do not add any water.
7
Once the cabbage is tender but still has a slight crunch, turn off the heat. Avoid overcooking to prevent it from becoming mushy.
