Mysore Rasam

(South Indian Lentil Soup) SERVES 6

• 1 cup Red Lentils
• 2- 14 oz. cans Tomatoes, chopped
• 2 T. Tamarind concentrate**
• 2 sprigs fresh Curry leaves**
• a bunch of fresh Coriander leaves (cilantro)
• 2 t. Mustard seeds
• 4 T. Ghee (clarified butter)
• Salt to taste

Roast the following ingredients separately:
• 4 Dry red chilies
• 1 tsp. Coriander seeds
• 1 tsp. Cumin seeds
• 1/4 tsp. Turmeric powder
• 1/4 tsp. Black peppercorns
• 1 tsp. dried Fenugreek leaf**
• A pinch of Asafoetida**
• Salt to taste

To make the soup:
1. Boil lentils in 8 cups of water and when cooked, add chopped tomatoes.
2. Grind all the roasted ingredients to a powder in a food processor and add to the dal-tomato mixture.
3. Add the Tamarind concentrate.
4. Let simmer for about 15 minutes.
5. Season with fresh curry and coriander leaves.
6. Fry the mustard seeds in a little ghee and when they sputter, remove and add to the rasam.

**the noted ingredients are essential to this soup and are most easily found in an ethnic Indian grocer. If you are in Pittsburgh, there is a very helpful store on Craig Street beside Luca Restaurant. Kohli’s Indian Imports – 319 S Craig St, Pittsburgh, 15213 – (412) 621-1800
adapted from

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