Ingredients

• 1/2 a cup - toor dal
• 1 tbsp - channa dal
• 1.5 tsp - coriander seeds
• 1.5 tbsp - dried coconut
• 1 tbsp - black peppercorns
• 2-3 - dried red chillies
• 1/2 tsp - cumin
• A pinch - asafoetida
• A few - curry leaves
• 2 tbsp - oil
• salt to taste
• 1/2 tsp - mustard seeds

How to Make Garam Mysore Rasam

• Cook the toor dal in salt and water till it is completely done (about 30-45 mins.)
• Fry the rest of the ingredients in oil or ghee, starting with the channa dal, till they turn golden brown.
• Turn off the heat, add the dried coconut and mix.
• Grind these with a little amount of water to a fine paste.
• Add this paste to the tuvar dal.
• Stir well and boil the mixture once again for 10-15 mins.
• Heat some oil, add mustard seeds, curry leaves and asafoetida. Add to dal.
• Serve with warm rice and papad