Lemon Rasam

Lemon Rasam, Rasam is a South Indian soup, spicy and tangy rasam with Lemon. Rasam is good pair with steamed rice and pappadam. Here is simple recipe for you all to try.

Ingredients

• Toor Dal 1/4 cup
• Rasam Powder / Sambar powder 1 1/2 tsp
• Ginger small piece, chopped
• Green Chilli 2, slitted
• Tomatoes 2, sliced
• Turmeric Powder 1/4 tsp
• Asafoetida a pinch
• Curry Leaves 1 sprig
• Salt
• Lemon Juice 2 tbsp 

For Tempering

• Ghee 1 tsp
• Mustard Seeds 1/4 tsp
• Dry Red Chilli 2
• Cumin Seeds 1/4 tsp
• Curry Leaves 1 sprig

Coriander Leaves , chopped for garnishing.

Method

Soak toor dal in 1 cup of warm water for 10 to 20 minutes. Then pressure cook dal with a pinch of turmeric powder until soft. Mash the cooked dal well and keep aside.

Take a medium size sauce pan with a cup of water, add sliced tomatoes, turmeric powder, rasam powder, slitted green chilli, ginger, asafoetida powder, salt and curry leaves. Keep it in medium heat and boil until the raw flavour goes, it will take 12 to 20 minutes. Mix cooked dal with 1 1/2 cup water and add it to the rasam. When you see the bubbles started coming turn off the heat. Add fresh lemon juice and mix well. 

Heat a small pan with ghee, add mustard seeds, cumin seeds, when it splutters add dry red chilli and curry leaves and pour it over the rasam. Garnish with finely chopped coriander leaves. Serve warm with Rice.

NB: Rasam should be boiled only on low flame for its good flavour and taste. You can prepare rasam powder at home. Dry roast Coriander seeds, Tur Dal, Red chilli, Black pepper, Cumin seeds and make powder and keep it in fridge. While making rasam you can use this powder. If you like more sour taste add some more lemon juice. Enjoy cooking.