🍅 Mysore Rasam Dal Recipe – Authentic South Indian Spiced Lentil Soup

Mysore Rasam is a flavorful South Indian lentil soup made with toor dal (pigeon peas), tamarind, freshly ground Mysore rasam powder, and aromatic spices. Unlike the regular rasam, Mysore Rasam has a richer, slightly thicker texture thanks to dal and coconut-based masala, making it a perfect comfort dish served with rice or enjoyed as a hot drink.

This recipe is authentic, vegan, gluten-free, and rich in plant-based protein, making it both healthy and delicious.

🛒 Ingredients for Mysore Rasam Dal (Serves 4–5)

For Cooking Dal:

• Toor dal (pigeon peas) – ½ cup

• Water – 2 cups

• Turmeric powder – ½ tsp

For Tamarind Extract:

• Tamarind – lemon-sized ball (or 1½ tbsp tamarind paste)

• Warm water – ½ cup

For Mysore Rasam Powder Paste:

• Grated fresh coconut – 2 tbsp

• Coriander seeds – 1 tbsp

• Dry red chilies – 4–5

• Black peppercorns – ½ tsp

• Cumin seeds – ½ tsp

• Chana dal (Bengal gram) – 1 tsp

• Curry leaves – 6–8

• Oil – 1 tsp (for roasting)

For Rasam:

• Tomato – 1 large, chopped

• Jaggery – ½ tsp (optional)

• Salt – to taste

• Fresh coriander leaves – 2 tbsp, chopped

For Tempering:

• Ghee or oil – 1 tbsp

• Mustard seeds – 1 tsp

• Curry leaves – 6–8

• Dry red chili – 1–2

• Asafoetida (hing) – a pinch

🍳 Step-by-Step Preparation – Mysore Rasam Recipe

Step 1 – Cook the Dal

1. Wash toor dal thoroughly 2–3 times.

2. Pressure cook with turmeric and 2 cups water for 3–4 whistles until soft.

3. Mash the cooked dal and set aside.

Step 2 – Prepare Tamarind Extract

1. Soak tamarind in warm water for 10 minutes.

2. Squeeze and strain the pulp to remove fibers and seeds. Keep aside.

Step 3 – Make Mysore Rasam Powder Paste

1. Heat 1 tsp oil in a pan.

2. Add coriander seeds, chana dal, dry red chilies, peppercorns, cumin, and curry leaves.

3. Roast until aromatic and golden brown.

4. Add grated coconut and roast for 1 more minute.

5. Cool slightly and grind to a smooth paste with a little water.

Step 4 – Prepare the Rasam

1. In a large pot, combine tamarind extract, chopped tomatoes, and 1½ cups water.

2. Bring to a boil and cook until tomatoes soften.

3. Add the ground Mysore rasam paste and jaggery (optional).

4. Stir in the cooked dal and mix well.

5. Adjust water for desired consistency and simmer for 5–7 minutes until flavors blend.

Step 5 – Tempering (Tadka)

1. Heat ghee or oil in a small pan.

2. Add mustard seeds and let them splutter.

3. Add dry red chili, curry leaves, and hing.

4. Pour tempering into the rasam and stir well.

Step 6 – Garnish & Serve

• Garnish with fresh coriander leaves.

• Serve hot with steamed rice and papad, or enjoy as a warming soup.

🍛 Serving Suggestions

• With Rice: Serve with hot rice, ghee, and a vegetable side dish.

• As Soup: Sip as a hot appetizer during winter or rainy days.

• In a South Indian Thali: Pair with sambar, curd rice, and poriyal for a complete meal.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for Perfect Mysore Rasam

• Fresh Coconut is Key: Use freshly grated coconut for authentic flavor.

• Consistency: Mysore Rasam is slightly thicker than regular rasam due to dal and coconut.

• Adjust Spice Level: Reduce or increase dry red chilies as per your taste.

• Ghee for Richness: Tempering with ghee gives a divine aroma.

• Serve Fresh: Rasam tastes best when served immediately after cooking.

🌟 Why This Recipe Works

• Authentic Taste: Traditional Mysore-style preparation with homemade masala.

• Nutritious & Light: Packed with protein, fiber, and immunity-boosting spices.

• Easy to Make: Simple ingredients and straightforward steps.

• Versatile: Works as a soup or rice accompaniment.

📍 Location & Origin

• Cuisine: South Indian

• Region: Karnataka, India

• Best Served With: Steamed rice, papad, poriyal (dry vegetable stir-fry)

Background:
Mysore Rasam hails from the royal city of Mysore in Karnataka. It is distinct from the regular rasam due to its freshly roasted spices and coconut ground into a fine paste, giving it a creamy yet tangy-spicy flavor profile. Traditionally served in Udupi and Brahmin-style meals, it’s a must-have in festive thalis and temple feasts.

Interesting Facts :-
This Mysore Rasam Dal Recipe is a soul-warming dish that’s spicy, tangy, and aromatic, embodying the true essence of Karnataka cuisine. Whether you serve it in a festive meal or as everyday comfort food, it’s bound to be loved by everyone at the table.