Mysore Rasam

Instructions

1. 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. 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. 3

   Prepare the rasam base