Mysore Rasam

 Mysore rasam is a very tasty and easy to prepare dal rasam made using toor dal, tomato, freshly ground spice powder, grated jaggerry and instant coconut milk and can be served hot with rice.

The following ingredients are needed to prepare Mysore Rasam.

Ingredients:-

Toor dal.             -3/4 cup
Tomato.              -4
Turmeric powder.-1/4 tsp
Tamarind.             -a gooseberry size
Jaggery grated.    -1tsp
Coconut milk.       -3 tbsp
Coriander leaves. -few
Water.                  -as required
Salt.                      -to taste

For roasting and grinding spice powder mixture:-

Chana dal.           -1tsp
Dry red chillies.   -2
Coriander seeds. -3 tsp
Black pepper.      -1/4 tsp
Cumin seeds.      -1tsp
Curry leaves.       -few
Oil.                     -1tsp

For Seasoning:-

Mustard seeds. -1/2 tsp
Dry Red chilly   -1
Curry leaves.     -few
Asafoetida.       -1/4 tsp
Ghee.                 -2 tsp

Instructions:-

1). Heat 1tsp oil in a pan and roast chana dal, dry red chillies, coriander seeds, cumin seeds, black pepper and few curry leaves on medium flame till chana dal turns light brown in colour. Once cooled grind all the roasted ingredients together in a mixer grinder to a fine powder. Keep aside the freshly ground spice powder mixture.

2). Wash and chop each tomato into four pieces and keep aside.

3). Soak tamarind in 1/2 cup of water for few minutes. Then squeeze the soaked tamarind using hand and make tamarind water and keep aside.

4). Finely chop coriander leaves and keep aside.

Method:-

1). Wash and pressure cook toor dal along with chopped tomato pieces, turmeric powder and 3 cup of water for 3 whistles. Once the pressure is released open the cooker lid and slightly mash the cooked toor dal and tomato pieces using the back of a ladle and mix well.

2). Add tamarind water, grated jaggery, freshly ground spice powder mixture and required salt into the cooker vessel and mix well. Add little water to adjust the consistency of the curry and boil for 3 to 5 minutes on low flame.

3). Heat 2 tsp ghee in a small pan for seasoning and splutter mustard seeds, Add dry red chilly and few curry leaves into the pan and saute well for few seconds. Add asafoetida into the pan and stir well for a second and switch off the flame. Pour the above seasoning into the cooker vessel and mix well with the toor dal tomato mixture.

4). Add coconut milk into the cooker vessel and stir well. Mix well and boil everything for 2 minutes on low flame. Stir in between and switch off the flame.

5). Lastly add finely chopped few coriander leaves and mix well.

Very tasty Mysore Rasam is ready to serve hot with rice.