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How to Make Mysore Rasam (Lentil Soup)

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Authentic Mysore rasam, or Mysore lentil soup.

Authentic Mysore rasam, or Mysore lentil soup.

What Is Mysore Rasam?

Mysore rasam, also known as Mysore soup or Mysore lentil soup, is a liquid curry with lentils that can either be served as a soup or as a side dish with boiled rice.

This is a healthy and delicious soup that can help clear your head, especially when you are sick. Rasam is easily digestible and considered light on your stomach. Sipping a bowl of this hot dish is believed to help alleviate a sore throat and relieve some common cold symptoms.

Rasam Powder

This recipe calls for rasam powder, which we will freshly grind for the dish. I will show you how to make the powder, as well.

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Prep timeCook timeReady inYields

20 min

10 min

30 min

4 servings


For the Mysore rasam powder:

  • 1/2 teaspoon oil (coconut oil preferred)
  • 1/4 teaspoon fenugreek seeds (methi seeds)
  • 1 tablespoon split Bengal gram (chana dal)
  • 3 tablespoons coriander seeds
  • 4 byadigi chili, less hot dry red chili
  • 1 teaspoon cumin seeds
  • 8 peppercorns
  • 1 tablespoon copra or grated coconut (optional—it adds a nice flavor)
  • 6 curry leaves
  • 1/4 teaspoon mustard seeds

For the curry:

  • 1 small lemon-sized tamarind, soaked in water
  • 1/2 cup split pigeon peas (toor dal)
  • 1/4 teaspoon turmeric powder
  • 1/2 cup tomato, finely chopped
  • 1 teaspoon jaggery powder
  • 2 Guntur chili, hot variety dry red chili
  • 2 tablespoons coriander leaves, chopped

For the tempering:

  • 1 teaspoon ghee or coconut oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 pinches asafetida (hing)


  1. Soak the tamarind in warm water for 15 minutes.
  2. Prepare the Mysore rasam powder: Heat 1/2 teaspoon oil in a pan. Saute fenugreek seeds, split Bengal gram, coriander seeds, broken red chilies, cumin seeds, peppercorns, grated copra or coconut, curry leaves, and mustard seeds one by one, till crisp. Collect them together. Set aside to cool.
  3. Dry-grind this mixture to get a coarse or near smooth powder. This is Mysore rasam powder.
  4. Boil the split pigeon peas (toor dal) with turmeric powder and some water. Set aside.
  5. Heat 2 glasses of water in a cooking vessel. Add chopped tomatoes. Cook till it becomes soft and mushy.
  6. Add tamarind paste and jaggery powder. Boil till the raw smell disappears from tamarind and jaggery.
  7. Pour the boiled lentil mix. Continue cooking on medium-high fire, stirring the mixture occasionally.
  8. Add Mysore rasam powder, curry leaves, and salt. Let the mixture boil for 5 to 6 minutes. Add water to make it thin. Throw chopped coriander leaves. Boil for 1 to 2 minutes.
  9. Turn off the fire. Let us make tempering now. Heat 1 teaspoon ghee or coconut oil in a small hand pan. Add mustard seeds and cumin seeds. Let them crackle. Throw peanut-size asafetida (hing) powder. Mix once. Turn off the fire. Pour the tempering on top of the soup. Mix well.
  10. The dish is ready to serve. Serve it hot with boiled rice or idli, or sip it like a soup. Enjoy!

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