How to Make Lemon Rasam Recipe

How to Make Lemon Rasam Recipe

• 2/3 cup toor daal
• 1 teaspoon minced green chilli
• 3/4 teaspoon salt
• 1 teaspoon mustard seeds
• 4 red chilli
• 1/2 teaspoon cumin
• 1/2 teaspoon powdered red chilli
• 1 handful chopped coriander leaves
• 1/2 teaspoon turmeric
• 300 gm diced tomato
• 2 teaspoon ghee
• 1/2 teaspoon powdered asafoetida
• 10 curry leaves
• 1/2 teaspoon ground black pepper
• 1/4 cup lime juice

How to make Lemon Rasam
 
Step 1
Combine dal with 4 cups water and turmeric in medium saucepan. Bring to a boil over medium heat. Reduce heat to medium- low, partially cover, and simmer 45 minutes.

Step 2
Remove to a blender or food processor, and blend until smooth. Measure, and return to saucepan. And enough water to make 5 cups rasam.

Step 3
Stir in ginger, chilli powder, tomatoes, and salt, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer, stirring occasionally for 5 minutes.

Step 4
Meanwhile, heat the ghee in a skillet over medium heat. Add mustard seeds, asafetida powder, red chilli, curry leaves, cumin, and pepper.

Step 5
Cover, and heat 1 to 2 minutes, or until mustard seeds begin to pop. Pour into soup.

Step 6
Remove soup from heat, and stir in lemon juice. Garnish with chopped cilantro.


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