Name: Mysore Rasam (No Garlic)
Yield: 4 servings
Ingredients: Toor / arhar dal — 3 tbsp, cooked (40 g); Water — 3⅓ cups (800 ml); Tomato — 1 large (120 g); Tamarind pulp — marble-size (5 g); Chana dal — 1 tsp (5 g); Coriander seed / powder — 2 tsp seeds (4 g); Cumin (jeera) — ½ tsp (1 g); Black pepper — ½ tsp (1 g); Coconut, fresh grated — 1½ tbsp (15 g); Kashmiri chilli powder (mild) — pinch (0.5 g); Ghee (cow) — 1½ tsp (8 g); Mustard seeds — ¼ tsp (1 g); Curry leaves — 8 (1 g); Jaggery (gur) — 1 tsp (5 g); Rock salt (sendha namak) — ¾ tsp (3.5 g)

Method

How to cook it

Step 1: Roast chana dal, coriander seeds, cumin, pepper; grind with coconut.
Step 2: Boil tomato, tamarind water, jaggery and salt 8 minutes.
Step 3: Add toor and paste; heat till frothy.
Step 4: Temper ghee, mustard, curry leaves.

Nutrition

Per serving, estimated

89kcal

Energy

3.1g

Protein

3.7g

Fat

10.9g

Carbohydrate

2.3g

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Mysore Rasam (No Garlic)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Dals, Kadhis, Sambars & Rasams

Moong Dal Methi

Toor Dal with Drumstick

Gujarati Kadhi (Sweet–Sour, Light)

Majjige Huli (Karnataka Buttermilk Curry)

Also good this season

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Gajar–Matar–Shakarkandi Soft Sabzi

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Toor / arhar dal	3 tbsp, cooked	40 g	200 g
Water	3⅓ cups	800 ml	4000 ml
Tomato	1 large	120 g	600 g
Tamarind pulp	marble-size	5 g	25 g
Chana dal	1 tsp	5 g	25 g
Coriander seed / powder	2 tsp seeds	4 g	20 g
Cumin (jeera)	½ tsp	1 g	5 g
Black pepper	½ tsp	1 g	5 g
Coconut, fresh grated	1½ tbsp	15 g	75 g
Kashmiri chilli powder (mild)	pinch	0.5 g	2.5 g
Ghee (cow)	1½ tsp	8 g	40 g
Mustard seeds	¼ tsp	1 g	5 g
Curry leaves	8	1 g	5 g
Jaggery (gur)	1 tsp	5 g	25 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g