Mysore Saaru /Mysore rasam is traditional mysore style recipe which has 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
FOR SEASONING :
- 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 little water. Once the cooker is 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 boil for a minute,then 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 of 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.