Ingredients with Measurements:
- 1 cup of toor dal
- 2 medium-sized tomatoes, chopped
- 1 tablespoon of tamarind paste
- 1 tablespoon of rasam powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of black pepper
- 1 teaspoon of ghee
- 2 dried red chilies
- 1 sprig of curry leaves
- Salt to taste
- 4 cups of water
- Coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the toor dal and pressure cook it with 2 cups of water and a pinch of turmeric powder for 3-4 whistles.
2. Once the pressure is released, mash the dal and set it aside.
3. In a separate pan, heat ghee and add mustard seeds, cumin seeds, dried red chilies, and curry leaves.
4. Once the mustard seeds start to splutter, add chopped tomatoes and sauté until they turn soft.
5. Add tamarind paste, rasam powder, turmeric powder, and black pepper to the pan and mix well.
6. Add 2 cups of water and salt to taste. Let it boil for 5-7 minutes.
7. Add the mashed dal to the pan and mix well. Let it simmer for 5-7 minutes.
8. Garnish with coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-5 people
Nutritional information:
Calories per serving: 150
Fat: 3g
Carbohydrates: 25g
Protein: 7g
Substitutions for ingredients:
- Toor dal can be substituted with moong dal or chana dal.
- Tamarind paste can be substituted with lemon juice.
- Rasam powder can be substituted with sambar powder.
Variations:
- You can add chopped garlic and ginger to the tempering for extra flavor.
- You can add chopped vegetables like carrot, beans, and capsicum to the rasam for a nutritious twist.
Tips and tricks:
- Do not overcook the dal as it will turn mushy.
- Adjust the amount of tamarind paste and rasam powder as per your taste preference.
- You can add a pinch of asafoetida to the tempering for a unique flavor.
Storage instructions:
Mysore rasam can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rasam in a pan on low heat until it comes to a boil.
Presentation ideas:
Serve the rasam in a bowl with a garnish of coriander leaves.
Garnishes:
Coriander leaves
Pairings:
Mysore rasam pairs well with steamed rice or as a soup.
Suggested side dishes:
- Potato fry
- Papad
- Cucumber raita
Troubleshooting advice:
- If the rasam is too thick, add more water to adjust the consistency.
- If the rasam is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to wash the dal and vegetables thoroughly before using them.
Food history:
Mysore rasam is a popular South Indian dish that originated in the city of Mysore in Karnataka.
Flavor profiles:
Mysore rasam has a tangy and spicy flavor with a hint of sweetness.
Serving suggestions:
Serve the rasam hot with steamed rice or as a soup.
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Region: Indian