Cooking Mode: Mysore Rasam

Step 1 of 5

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

Step 2 of 5

Boil yellow lentils separately until soft and mash lightly.

Step 3 of 5

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

Step 4 of 5

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

Step 5 of 5

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