Lemon Rasam
Lemon rasam recipe- a light and refreshing south Indian rasam (clear soup) made with fresh lemon juice. This rasam is easiestone to make without rasam powder and tamarind.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups water
- 2 tablespoons Toor dal ((toor dal))
- 2 green chilies (slit)
- 1 tomato (chopped)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon asafoetida
- Salt (to taste)
- 2 teaspoons ghee ((can use oil too))
- 1 teaspoon mustard seeds
- 10 curry leaves
- Juice of 1 small lemon or lime
Instructions
- 1
Rinse and pressure cook toor dal until mushy. Drain the cooked dal and retain the dal cooked water. Mash the dal well.
- 2
Take dal cooked water in a pot and add about 1.5 cups of water to it. We need around 2 cups of water to make rasam. So adjust accordingly.
- 3
Add chopped tomatoes, green chilies, asafoetida and salt to taste. Cook in medium flame until the rasam mixture turns frothy
- 4
next, add cooked and mashed dal. Mix well. Cook for 3-4 minutes.
- 5
To temper lemon rasam:
- 6
Heat ghee in a small pan. I use my small cast iron ladle especially meant for tempering.
- 7
Add mustard seeds and let them crackle. then, add curry leaves saute for few seconds.
- 8
Now, add the tempering along with ghee to the prepared rasam and mix well. Add coriander leaves and remove from flame. Let the rasam cool a bit before adding lemon juice. Finally just before serving add freshly squeezed lemon juice and mix well. Serve lemon rasam hot.