Lemon rasam recipe | South Indian rasam

• Produce

  • 1 Chilli, red
  • 1 Fistful of coriander, leaves
  • 1 small piece Ginger
  • 1 pinch Hing
  • 1 Large or 2 small tomatoes
  • 1 Lemon, Juice from

• Condiments

  • 1/2 tsp Mustard

• Baking & Spices

  • 1 pinch Methi
  • 1 Salt
  • 1 pinch Turmeric

• Oils & Vinegars

  • 2 tsp Ghee or oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Frozen

  • 1 sprig Curry, leaves

• Liquids

  • 5 1/4 cups Water

• Other

  • 2 to 2 ½ tsp. rasam powder (adjust to suit your taste
  • ½ cup tuvar dal or tor dal

Found on indianhealthyrecipes.com

Description

Ingredients

• ½ cup tuvar dal or tor dal
• 1¼ to 1 ½ cups water for dal
• 4 cups water
• 1 large or 2 small tomatoes
• 1 small piece of ginger (optional)
• salt as needed
• pinch of turmeric
• 2 to 2 ½ tsp. rasam powder (adjust to suit your taste)
• fistful of coriander leaves chopped
• 2 tsp. ghee or oil
• 1 sprig curry leaves
• ½ tsp mustard
• ½ tsp cumin
• pinch of methi seeds (optional)
• 1 broken red chilli
• pinch of hing
• lemon juice from 1 large lemon (adjust as needed)

Directions

• Wash dal thoroughly. Cook it with water till soft. It can be pressure cooked for 2 to 3 whistles on a medium flame. When the pressure goes off, mash the dal to a smooth texture.
• Add tomatoes, 4 cups water, salt, turmeric, rasam powder to a pot and cook until the tomatoes are soft cooked and mushy.
• Add the mashed dal and stir. Bring it to a boil. Add coriander leaves too.
• Heat a pan and add oil. When it is hot, make a tempering and pour it to the lemon rasam. Switch off the stove.
• Squeeze off lemon as needed. Adjust salt as well.