Wednesday, May 21, 2014

Mysore Rasam - Lentil Soup with Tamarind and Freshly Ground Spices

Preparation time: 15 minutes
Cook time: 10 minutes
Serves: 4 

For the rasam powder:
Coriander seeds - 2 tbsp
Chana dal - 2 tbsp
Red chilies - 5
Black pepper - 1 tbsp
Cumin seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Grated coconut - 3 tbsp
Curry leaves - 1 spring

Roast the above ingredients, except coconut and curry leaves, in 1/2 tsp oil until golden brown. Add the grated coconut and curry leaves.  Fry until dry.  Let it cool and grind into a fine powder.

For the rasam:
Toor dal - 1/4 cup
Tomato - 2, chopped
Tamarind pulp - 1/2 cup (soak about 1 tbsp of tamarind in hot water for 10 minutes and squeeze out the pulp)
Rasam powder - 1 tbsp
Turmeric powder - 1/4 tsp
Jaggery - 1 tbsp
Asafoetida - 1/8 tsp
Mustard seeds - 1 tsp
Salt - to taste
Coriander leaves - 1 tbsp, chopped
Ghee - 1/2 tsp

  1. Pressure cook toor dal with enough water until soft.  Puree the dal with a hand blender.  
  2. Transfer it to a large sauce pan and add 2 cups of water and tamarind pulp.
  3. Add the chopped tomato, turmeric powder, jaggery and asafoetida.
  4. Cook until tomatoes are soft.
  5. Mix the rasam powder with little water and make a paste.  
  6. Add it to the boiling rasam along with salt.
  7. Let it boil for 3 minutes and simmer for 2 minutes.
  8. Heat ghee in a small skillet and add splutter mustard seeds.  Add it to the rasam.  Mix gently.
  9. Garnish with chopped coriander leaves / cilantro.
  10. Serve as a soup or with steamed rice.


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