Lemon Rasam Recipe

Lemon Rasam Recipe

Ingredients:

• 2 tomato
• 1 cup toor daal
• 3 lemon
• 1 1/2 teaspoon mustard seeds
• 1 handful curry leaves
• black pepper as required
• 1 tablespoon ginger
• 2 green chilli
• 2 handfuls of coriander leaves
• 2 tablespoon ghee
• 1 teaspoon cumin seeds
• 2 Kashmiri red chilli
• salt as required

Recipe :

• Step 1 Wash, soak and boil the dal

  Take the dal out in a bowl and wash it until the water stops being foggy. Now, drain out the water and pressure cook the dal with 2 cups of water for about 10 minutes.

• Step 2 Prepare the tomato mix

  Now, in a deep bottomed pan, add some ghee and to it, add roughly chopped tomatoes, chillies, ginger and curry leaves. Mix everything well and now add the turmeric powder to it. Add 2 large cups of water and let it come to a boil. Once you see the tomatoes turning mushy, start mashing them. Add the salt to adjust seasonings.

• Step 3 Prepare the tempering, add lemon and serve!

  Now, add the boiled dal into this mix and let it cook for about 5 minutes. On the other hand, start preparing tempering for the rasam. Take a small pan and add ghee to it. Once the ghee is hot, add cumin, mustard seeds, curry leaves, asafoetida and pepper. Once this starts to splutter, add to the prepared rasam, squeeze in three lemons and serve with rice or idli!

Tips :

• This Rasam is best enjoyed as watery with boiled lentil added in it. Though, you can add your favourite veggies in it, but make sure it's not too thick in consistency.

• If Lemon Rasam has turned cold, then do not reheat it as it can make the Rasam bitter.

• Also, make sure you add lemon juice when the gas has been turned off. Lemon juice on getting cooked can bring a bitter taste to your dish.