Lemon Rasam Recipe
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 Time5 mins
Cook Time10 mins
Total Time15 mins
- 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
Rinse and pressure cook toor dal until mushy. Drain the cooked dal and retain the dal cooked water. Mash the dal well.
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.
Add chopped tomatoes, green chilies, asafoetida and salt to taste. Cook in medium flame until the rasam mixture turns frothy
next, add cooked and mashed dal. Mix well. Cook for 3-4 minutes.
To temper lemon rasam:
Heat ghee in a small pan. I use my small cast iron ladle especially meant for tempering.
Add mustard seeds and let them crackle. then, add curry leaves saute for few seconds.
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.