Lemon Rasam

Name: How to cook Lemon Rasam - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Mona Santosh

Lemon Rasam

#ebook -21 Learned this humble rasam's recipe from a dear friend, now this has become a regular addition to our menu. Best thing is that you don't need rasam powder to make this. Since it's winter in Oman I make this hot tangy Rasam as a substitute for soups. It tastes Devine with some steaming rice and a piece of a fried fish or spicy crispy potatoes.

Ingredient

Food ration :

4 servings

Cooking time :

25 minutes

1/4 cup

toor dal(split pigeon peas)

large tomatoes

Garlic cloves

green chilli

1 tsp

Black pepper powder

1/2 tsp

red chilli powder

1 tsp

coriander powder

2 pinch

asafoetida

curry leaves

Handful

coriander leaves

2 tsp

lemon juice

1 tsp

mustard seeds

1/4 tsp

fenugreek seeds

1/2 tsp

cumin seeds

dry red chilli

as needed

Oil for tempering

to taste

Salt

Cooking instructions

* Step 1

Pressure cook tur dal along with chopped tomatoes, green chilli, crushed garlic, coriander, turmeric, chilli and pepper powder along with few curry and coriander leaves by adding sufficient water.

* Step 2

When cooked, mash it well, you can use wooden churner or hand blender if you dont like tomato chunks visible in your rasam.

* Step 3

Add water and salt, boil it.

* Step 4

Heat up oil for tempering(1 tbsp)

* Step 5

Add mustard, fenugreek and cumin seeds. Once they splutter add asafoetida, curry leaves and bits of dry red chilli. Add lemon juice. Switch off the flame. Enjoy the piping hot Rasam.