Mysore Rasam / South Indian Tomato and Lentil Soup (Instant Pot)

5 from 22 votes

Mysore Rasam / South Indian Tomato and Lentil Soup (Instant Pot)

Mysore rasam is a lentil soup that's both tangy and spicy. It's made using toor dal (pigeon pea), tomatoes, and a distinct spice blend known as rasam powder. In Karnataka, rasam is also called 'saaru'. Unlike regular rasam which is served as a watery soup, Mysore rasam is thicker and usually eaten with rice. This easy recipe will guide you to prepare the traditional Mysuru-style rasam using your Instant Pot.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Fat, Vegetarian

Servings:

Calories: 217kcal

Author: Shilpa Kerur

Equipment

Instant Pot

Ingredients

¾ cup toor dal
4-5 large tomatoes chopped
2 tablespoon rasam powder
¼ cup coconut fresh, grated
1½-2 teaspoon salt
2 tablespoon tamarind see notes
1 tablespoon jaggery
6 cups water divided
1 tablespoon ghee (use store-bought or homemade ghee)
2 tablespoon cilantro chopped

For the tempering

2 tablespoon ghee
1 teaspoon mustard seeds
2-3 dried red chili
½ teaspoon cumin seeds
¼ teaspoon fenugreek seeds
1 sprig curry leaves
½ teaspoon asafoetida hing

Instructions

Prep:

Take the tamarind in a small bowl and add ½ cup hot water. Let it sit for 10 minutes. Extract the tamarind pulp and discard the fiber and seeds.
Take rasam powder, coconut, and ½ cup of water in a blender jar. Grind it into a smooth paste (this is optional and can be skipped).

Making the rasam:

Set the Instant Pot in saute mode and add one tablespoon of ghee. Once it heats, add mustard seeds and let them splutter.
Next, add cumin seeds, methi seeds, hing, and curry leaves. Saute for a few seconds.
Add the tomatoes, toor dal, rasam powder paste, and salt.
Add 5 cups of water and give it a good mix.
Secure the Instant Pot lid and set the Instant Pot to 8 minutes.
Do a natural pressure release for 10 minutes, then do a quick release.
Set the Instant Pot to saute mode and add the tamarind extract and jaggery. Adjust salt and spices as needed. Also, adjust the consistency as needed. Simmer for 4-5 minutes.
Cancel saute mode and add one tablespoon of ghee and cilantro.
Serve hot with steamed rice and side dish of your choice.

Video

Notes

It is important to add the tamarind water after pressure cooking the dal as the tamarind may prevent the dal from fully cooking.

Don't skip the jaggery; it helps balance the spicy and tangy flavor. You can replace it with sugar.

Nutrition