Mysore Rasam
Serves 4
| Ingredients | |
|---|---|
| Toor dal | Half teaspoon cumin |
| One spoon chana dal | Asafoetida |
| One and half teaspoon coriander seeds | Green leaves |
| One and half spoon dried coconut | Two table spoons oil or ghee |
| One spoon black peppercorns | Salt to taste |
| Two or three dried red chillies | Half a tea spoon mustard seeds |
Method
- Cook the toor dal in salt and water till it is completely done. (30 to 45 minutes.)
- Fry the rest of the ingredients in oil or ghee starting with the chana dal till they turn golden brown.
- Turn the heat off and add the dried coconut and mix.
- Grind these with a little amount of to a fine paste.
- Add this paste to the toor dal.
- Stir well and boil the mixture once again. (10-15 minutes.)
- Season with mustard green leaves and asafoetida.
- Serve with warm rice and papad.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 104.03 | Carotene (μg) | 31.24 |
| Protein (g) | 1.63 | Vitamin C (mg) | 0.0 |
| Carbohydrate (g) | 3.7 | Mg (mg) | 7.86 |
| Fat (g) | 9.19 | Na (mg) | 2.02 |
| Fibre (g) | 1.55 | K (mg) | 73.21 |
| Minerals (g) | 0.4 | Mn (mg) | 0.17 |
| Calcium (mg) | 26.05 | Zn (mg) | 0.19 |
| Phosphorus (mg) | 31.96 | Cr (mg) | 0.0 |
| Iron (mg) | 0.44 | ||