Mysore Rasam
Ingredients
half a measuring cup toor dhaal
one spoon channa dhaal
one and half teaspoon coriander seeds
one and half spoon dried coconut
one spoon black peppercorns
two or three dried red chillies
half teaspoon cumin
asafoetida
green leaves
two table spoons oil (safflower,peanut, I personally prefer home made ghee)
salt to taste
half a tea spoon mustard
Method
- Cook the toor dhaal in salt and water till it is completely done. (30 to 45 minutes.)
- Fry the rest of the ingredients in oil or ghee starting with the channa dhall till they turn golden brown.(1 1/2 minutes.)
- Turn the heat off and add the dried coconut and mix. (15 seconds.)
- Grind these with a little amount of to a fine paste.
- Add this paste to the toor dhaal.
- Stir well and boil the mixture once again. (10-15 minutes.)
- Season with mustard green leaves and asafoetida.
- Served with warm rice and paapads this dish tastes wonderful.
Serves two
