Mysore Saaru/Mysore rasam is a traditional mysore style recipe which has the perfect blend of spices, and toor dal as a source of protein. It is a very soothing drink when you have flu/cold.
- ¼ cup Toor dal
- 5 to 6 curry leaves
- 1 small tomato
- small lemon size tamarind
- 1½ teaspoon salt
- little jaggery
- 2 teaspoon home made rasam powder
- ¼ teaspoon turmeric
- Handful of cilantro or coriander leaves
- 1½ teaspoon ghee
- Pinch of Hing / asafoetida
- ½ teaspoon mustard seeds
- 1 teaspoon jeera / cumin seeds
- First wash the toor dal thoroughly. Pressure cook the dal in the cooker (2 to 3 whistles) with 1½ cups of water, tomato and turmeric.
- Either soak the tamarind or keep the tamarind in the cooker in a small cup with a little water.
- Once the cooker has cooled, mash the dal and tomato.
- Add more water, rasam powder, curry leaves, salt, and jaggery to the mashed dal.
- Let it boil for 6 to 8 minutes (you see the froth on the top).
- Now add the tamarind juice and let it boil for a minute.
- Turn off the heat and add chopped cilantro.
- Heat the ghee in a ladle, and add hing, mustard seeds and cumin seeds.
- When they start popping, turn off the heat and pour it on the rasam.
- Now the rasam is ready to eat it with rice or drink the hot rasam with little ghee and lemon juice. Enjoy!!