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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.
For 4 servings
Cook the lentil
Make the rasam masala paste
Prepare the rasam base
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 182.81 calories per serving with 7.26g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Combine and simmer
Make the tempering
Garnish and serve
Simply replace the ghee with coconut oil or another neutral vegetable oil for both roasting the spices and making the final tempering.
Use 2-3 tablespoons of store-bought Mysore Rasam powder instead of grinding the masala from scratch to significantly reduce prep time.
For a Jain-friendly version, replace the tomatoes with 1/2 cup of boiled and mashed raw banana. Ensure your asafoetida is gluten-free.
Add 1/4 cup of cooked chickpeas or moong sprouts along with the tomatoes for an extra protein boost and added texture.