Karnataka Recipes
 
Mysore Rasam  
 
Serves 4

Ingredients

Toor dal

Half teaspoon cumin
One spoon channa dal Asafoetida
One and half teaspoon coriander seeds Green leaves
One and half spoon dried coconut Two table spoons oil or ghee
One spoon black peppercorns Salt to taste
Two or three dried red chillies Half a tea spoon mustard seeds

Method
Cook the toor dal in salt and water till it is completely done. (30 to 45 minutes.)
Fry the rest of the ingredients in oil or ghee starting with the channa dal till they turn golden brown.
Turn the heat off and add the dried coconut and mix.
Grind these with a little amount of to a fine paste.
Add this paste to the toor dal.
Stir well and boil the mixture once again. (10-15 minutes.)
Season with mustard green leaves and asafoetida.
Serve with warm rice and papad

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal)

104.03

Carotene ( μg )

31.24

Protein (g) 1.63 Vitamin C (mg) 0.0
Carbohydrate (g) 3.7 Mg  (mg) 7.86
Fat (g) 9.19 Na  (mg) 2.02
Fibre (g) 1.55 K  (mg) 73.21
Minerals (g) 0.4 Mn  (mg) 0.17
Calcium  (mg) 26.05 Zn  (mg) 0.19
Phosphorus  (mg) 31.96 Cr  (mg) 0.0
Iron  (mg) 0.44    

Modification
Reduce the amount of oil/ghee used for preparation.