Mysore Rasam

1. 1

   Step 1

   • a.Cook the lentil
   • b.In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1.5 cups of water.
   • c.Cook for 4-5 whistles or until the dal is completely soft and mushy.
   • d.Once the pressure releases, open the cooker and mash the dal well with a whisk or spoon. Set aside.
2. 2

   Step 2

   • a.Make the rasam masala paste
   • b.Heat 1 tsp of ghee in a small pan over low-medium heat.
   • c.Add chana dal, coriander seeds, black peppercorns, and dried red chilies. Roast for 2-3 minutes until the dals turn light golden and aromatic.
   • d.Add the grated coconut and roast for another minute until fragrant. Do not brown the coconut.
   • e.Turn off the heat, add the hing, and mix well.
   • f.Let the mixture cool completely, then transfer to a grinder. Grind into a fine paste, adding a few tablespoons of water if needed.
3. 3

   Step 3

   • a.Prepare the rasam base
   • b.Soak the tamarind in 1 cup of hot water for 10 minutes. Squeeze well to extract the juice and discard the pulp.
   • c.In a medium pot, add the tamarind extract, chopped tomatoes, jaggery, and salt.
   • d.Bring to a boil and cook for 5-7 minutes, until the tomatoes are soft and the raw smell of tamarind is gone.
4. 4

   Step 4

   • a.Combine and simmer
   • b.Add the mashed dal and the ground masala paste to the pot with the tamarind water.
   • c.Pour in 2 cups of water, or more, to adjust the consistency to your liking. Mix well to ensure there are no lumps.
   • d.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. 5

   Step 5

   • a.Make the tempering
   • b.In a small pan, heat 1 tbsp of ghee.
   • c.Add the mustard seeds and let them splutter completely.
   • d.Add the broken dried red chili, curry leaves, and the final pinch of hing. Sauté for 30 seconds.
6. 6

   Step 6

   • a.Garnish and serve
   • b.Pour the hot tempering over the simmered rasam.
   • c.Garnish with freshly chopped coriander leaves.
   • d.Stir gently and serve hot with steamed rice and a dollop of ghee.

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