Name: Mysore Rasam Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 0.33 cups Yellow Lentils; 2 pieces Tomato; 1 tbsp Tamarind Paste; 1.5 tsp Coriander Seeds; 1 tsp Cumin Seeds; 3 pieces Dry Red Chili; 2 tbsp Grated Coconut; 1 tsp Mustard Seeds; 10 leaves Curry Leaves; 1.5 tbsp Ghee; 0.25 tsp Asafoetida; 1 tsp Salt; 3 cups Water

Step-by-Step Instructions

Dry-roast coriander seeds, cumin seeds, dry red chilies, and grated coconut until aromatic, then grind into a fine Mysore rasam powder.

Boil yellow lentils separately until soft and mash lightly.

In a pot, boil chopped tomatoes, tamarind paste, salt, and water until tomatoes turn soft.

Stir in mashed lentils, prepared rasam powder, and an extra cup of water; simmer gently for 8 minutes without letting it boil hard.

Heat ghee in a small pan, crackle mustard seeds, curry leaves, and asafoetida; pour into rasam and serve hot.

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