Published: by Absolutely Recipes, in the recipes category.

Lemon Rasam Recipe.

Ingredients:

1/2 Cup toor dal or split pigeon peas
1 1/2 cups water for dal
ingredients for lemon rasam
4 cups water
1 large tomato or 2 small
1 ginger small piece (optional)
salt as needed
1 pinch turmeric
3/4 tbsp rasam powder (adjust to suit your taste)
1 handful coriander leaves chopped
tempering ingredients
1 tbsp ghee or oil
1 sprig curry leaves
1/2 tsp mustard
1/2 tsp cumin
1 pinch methi seeds (optional)
1 red chilli broken
1 pinch hing or asafoetida
lemon juice from 1 large lemon (adjust as needed)

Recipe Instructions:

Add dal to a bowl and rinse it well.
Then drain the water and pour 1.
5 cups water.
Place it in the cooker and pressure cook for 3 to 4 whistles on a medium flame.
Dal must be soft cooked.
When the pressure releases remove the dal and mash it well to smooth.
How to make lemon rasam
while the dal cooks, pour 4 cups water, tomatoes, turmeric, rasam powder, crushed ginger to a pot.
Cook until the tomatoes are soft cooked and mushy.
Next add the mashed dal and bring it to a boil.
Add coriander leaves too.
Tempering lemon rasam
heat a pan and add oil or ghee.
When it is hot, add mustard, cumin, methi seeds and red chilies.
When the seeds begin to crackle, add curry leaves.
Add hing.
Pour it to the lemon rasam.
Boil the rasam for 2 mins on a very low flame.
Allow the rasam to cool down a bit then squeeze off lemon as needed.
Adjust salt as well.
Serve lemon rasam with rice or enjoy as a soup.

Back To Main Recipe List...