Garam Mysore Rasam

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 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