Lemon coriander rasam

• Vegan

• Produce

  • 1 pinch Asafoetida
  • 1/3 cup Coriander
  • 4 Garlic cloves
  • 1/2 inch Ginger
  • 1 Green chilies
  • 1/4 cup Pigeon pea lentils
  • 1 Red chilies, Dry
  • 1 Some coriander

• Condiments

  • 2 1/2 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Mustard seeds
  • 1 Salt as required
  • 1 pinch Turmeric
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Processed sesame oil

• Nuts & Seeds

  • 2 tsp Cumin seeds

• Frozen

  • 12 Curry

• Liquids

  • 1 3/4 cup Water

Found on vegrecipesofindia.com

Description

Directions

• rinse and then add 1/4 cup tuvar dal or pigeon pea lentils in a pressure cooker along with a pinch of turmeric powder.
• add 3/4 to 1 cup water and pressure cook for 8 to 9 whistles or till the dal has softened and cooked really well.
• when the pressure settles down on its own, check the dal and mash with a spoon or wired whisk. keep the dal aside.
• in a small grinder or chutney grinder, take 1/3 cup chopped coriander, 2 tsp cumin seeds, 1/2 tsp black pepper, 1 or 2 green chilies (chopped), 1/2 inch ginger (roughly chopped) and 4 to 5 garlic cloves (roughly chopped).
• without adding water grind to a coarse paste. keep aside.
• in a pan or pot, heat 1 tbsp sesame oil or any oil and add 1/2 tsp mustard seeds. saute till the mustard seeds start crackling.
• then add 12 to 15 curry leaves and 1 to 2 dry red chilies. saute till the red chilies change their color and darken a bit. dont burn them.
• now add the ground coarse paste along with a pinch of asafoetida/hing and 1/4 tsp turmeric powder. stir very well.
• add the cooked dal and add 1 to 1.5 cups water. stir well.
• season with salt and again stir.
• on a low to medium flame simmer the rasam for 5 to 6 minutes.
• switch off the flame. wait for 1 minute and then add 2.5 to 3 tbsp lemon juice. you can add more or less as required and as per your taste. instead of lemon you can also add lime juice.