Mysore Rasam is a spicy and tangy soup from the Mysore region of Karnataka, India. It is made with a unique blend of spices and lentils, giving it a rich and flavorful taste. To make Mysore Rasam, cook toor dal (pigeon pea lentils) with tomatoes, tamarind, and spices. Blend it into a smooth paste and add it to a tempering of mustard seeds, cumin seeds, curry leaves, and asafoetida. Simmer the rasam for a few minutes and serve hot with rice or enjoy it as a soup.
