Masala Rasam is a spicy and flavorful South Indian soup made with a combination of spices, tamarind, and lentils. It is a popular dish in Tamil Nadu, Karnataka, and Andhra Pradesh. The soup is made with a combination of spices such as cumin, coriander, black pepper, and red chili powder. Tamarind is added to give the soup a tangy flavor. Lentils are cooked in the soup to give it a thick consistency. The soup is usually garnished with fresh coriander leaves and a few drops of ghee. Eaten along with rice, its makes for the perfect comfort meal.
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1/2 cup
1/2 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
2
2 tablespoons
2 tablespoons
1 teaspoon
1 teaspoon
2 tablespoons
2 cups
Soak the toor dal in water for 30 minutes.
Heat oil in a pan and add mustard seeds, cumin seeds, coriander seeds, fenugreek seeds and asafoetida.
Add the green chillies and sauté for a few seconds.
Add the soaked toor dal and sauté for a few minutes.
Add turmeric powder, rasam powder, sambar powder, tamarind paste, salt and jaggery.
Add 2 cups of water and bring to a boil.
Simmer for 10 minutes or until the dal is cooked.
Garnish with coriander leaves and serve hot.
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It's official: Masala Rasam is the food of choice for 24-27 female, with people of >40 BMI also on board.
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