Here I share the recipe of Lemon rasam, one of my favorites. The specialty of this rasam is that it does not require any rasam powder. Green chillies and ginger gives it the required flavor.
Preparation Time: 5 mins Cooking Time: 20 mins
Ingredients:
1. Toor dhal - 3 Tablespoon
2. Green chilies - 2
3. Ginger - 1/2 inch
4. Tomato - 2
5. Lemon juice - 2 tablespoon
6. Salt - to taste
7. Oil - 1 tablespoon
8. Mustard seeds - 1/2 teaspoon
9. Curry leaves - 5 to 6
10. Coriander leaves
11. Red chilies - 2
12.Turmeric powder - 1/4 teaspoon
13. Asafoetida - a pinch
Preparation:
1. Pressure cook toor dhal , smash nicely, add water and prepare 2 cups of dhal water
2. In a pan, add chopped tomatoes, slit green chilies, grated ginger, turmeric powder, salt, curry leaves and 5 to 7 strands of the coriander leaves (finely chopped) and 1 cup of water and bring it to boil
3. Once the tomatoes cook (takes approximately 4 to 5 minutes), add the dhal water and continue to boil for another 3 to 4 minutes
4. In another pan, heat oil and season with mustard seeds, red chilies, asafoetida and add it to the rasam pan
5. Add finely chopped coriander leaves (5 to 7 strands) to the rasam and remove it from the stove
6. Add lemon juice to the rasam and it is ready to be served
Tips:
1. You can use Ghee instead of oil for seasoning
Preparation Time: 5 mins Cooking Time: 20 mins
Ingredients:
1. Toor dhal - 3 Tablespoon
2. Green chilies - 2
3. Ginger - 1/2 inch
4. Tomato - 2
5. Lemon juice - 2 tablespoon
6. Salt - to taste
7. Oil - 1 tablespoon
8. Mustard seeds - 1/2 teaspoon
9. Curry leaves - 5 to 6
10. Coriander leaves
11. Red chilies - 2
12.Turmeric powder - 1/4 teaspoon
13. Asafoetida - a pinch
Preparation:
1. Pressure cook toor dhal , smash nicely, add water and prepare 2 cups of dhal water
2. In a pan, add chopped tomatoes, slit green chilies, grated ginger, turmeric powder, salt, curry leaves and 5 to 7 strands of the coriander leaves (finely chopped) and 1 cup of water and bring it to boil
3. Once the tomatoes cook (takes approximately 4 to 5 minutes), add the dhal water and continue to boil for another 3 to 4 minutes
4. In another pan, heat oil and season with mustard seeds, red chilies, asafoetida and add it to the rasam pan
5. Add finely chopped coriander leaves (5 to 7 strands) to the rasam and remove it from the stove
6. Add lemon juice to the rasam and it is ready to be served
Tips:
1. You can use Ghee instead of oil for seasoning
