Mysore Rasam
by Hetal Kamdar
Ingredients (1/2)
- 1/2 cup Toor Dal/ Tuver Dal
- 1 tbsp coriander seeds
- 1 1/2 tsp cumin seeds/jeera
- 10 peppercorns
- 4 dry red chilies
- Small lemon sized tamarind
- 3-4 pods garlic peeled
- 1/4 tsp turmeric powder
- Jaggery as per taste
- salt as per taste
- For seasoning
- 1 tsp oil
Ingredients (2/2)
- 1 tsp mustard seeds /rai
- few curry leaves
- 1 tsp asafoetida/hing
- few chopped coriander leaves
Step 1 of 8
Firstly, Take 1/2 cup of toor dal and wash it in running water for 2-3 times
Step 2 of 8
Now soak toor dal in water for 5minutes.
Step 3 of 8
Meanwhile, keep all the dry ingredients dry chilies, turmeric powder, pepper, cumin, and coriander seeds ready.
Step 4 of 8
Mix all the dry ingredients in the washed toor dal and pressure cook till 1 whistle and allow to cool.
Step 5 of 8
5 Soak Tamarind in water and remove the pulp.
Step 6 of 8
Peel garlic and cook in water till soft.
Step 7 of 8
Open the pressure cooker and grind the dal to a coarse paste in the mixture.
Step 8 of 8
Add cooked garlic, tamarind extract, salt, jaggery to ground dal with enough water and boil for 3-4 minutes.
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