Mysore Rasam

Rinse Toor dal thoroughly and cook in a pressure cooker with 400ml water until very soft and mushy, about 3-4 whistles. Mash well and set aside.

Soak Tamarind in 150ml warm water for 15 minutes. Mash with your fingers and extract the pulp, discarding any fibrous residue. Set the Tamarind pulp aside.

For the rasam powder, dry roast Coriander seeds, Cumin seeds (powder), Black peppercorns, Dry red chili, Chana dal, and Urad dal in a small pan over low heat until fragrant, about 3-5 minutes. Allow to cool completely, then grind to a fine powder using a spice grinder.