Mysore rasam

Ingredients:
1

• Asafoetida                    1 TeaSpoon 
• Cilantro (Coriander ) leaves     1 Small Bunch 
• Curry leaves                  1sprig 
• Salt                          To Taste 
• Tamarind                       1 Small Lemon Size 
• Tomatoes                       3  
• Toor Dal                     1/4 Cup 
• Turmeric Powder                1/4tsp

2 

• Black Pepper               1 Tsp 
• Channa dal                 1 Tsp 
• Coconut                   2 tsp 
• Dhaniya                    1 Tsp 
• Ghee                       1 Tsp 
• Cumin powder                1 Tsp
• Red Chilli                5 
• Toor Dal                   1 Tsp 

3 

• Ghee                1 Tsp 
• Cumin powder        1tsp 
• Mustard Seeds        1 Tsp
• Red chillies         2 

Method:

1. Fry the ingredients No.3 till mustard starts crackling.Add tomatoes and fry for a while. 
2. Add Tamarind and start boiling.To this add salt,asafotida,and Turmeric powder. 
3. Boil for about 15 minutes.     
4. Pressure cook toor dal and keep it aside.    
5. Fry and grind the Ingredients in No.2. 
6. Add the grinded mixture to the boiling tamarind water. 
7. Continue boiling for another 10 minutes    
8. Now add the cooked dal with water. 
9. Make sure the rasam is not thick.    
10. Cut cilantro (coriander) and curry leaves and add it to the rasam 
11. Mysore Rasam is ready to serve.