Lemon Rasam

It’s a simple healthy and tasty rasam recipe which is ideally served with hot steamed rice. This goes very well with any side dishes like chips, papad, chicken fry, egg fry or vegetables fry.

This is thin and watery rasam can be prepared within minutes, yet it delivers an excellent taste. Use well riped tomatoes for tangy rasam. 

Ingredients 

Chopped Tomato - 1 ( large)
Chopped Green Chilli - 1
Finely Chopped Ginger - 1 tsp
Curry Leaves - few
Turmeric Powder - 1/2 tsp
Water - 4 Cups
Cooked Toor Dhal - 1 Cup 
Lemon Juice - from 1/2 Lemon 
Chopped Coriander Leaves - few 
Salt to taste 

To Temper

Ghee - 1 tsp 
Mustard Seeds - 1/2 tsp 
Cumin Seeds - 1/2 tsp
Dry Red Chilli - 1
Curry Leaves - few
Hung - a pinch 
Crushed Pepper - 1/2 tsp 


Method 

In a large vessel add tomatoes, ginger, chili, coriander and curry leaves. And also add turmeric and water.

Boil for 10 minutes or till tomatoes turn soft and mushy. Mash the tomatoes well with back of the spatula.

Then add pressure cooked toor dal, make sure to pressure cook for 5 whistles or till dal is cooked completely. Add salt to taste. Mix well and adjust consistency by adding water as required. Boil for 3 minutes.

Heat ghee in a pan, once it is hot, add mustard seeds, cumin, red chili, curry leaves, asafoetida and pepper. Once the tempering splutter, pour the tempering onto prepared rasam.

Switch off the stove and squeeze lemon juice. Serve lemon rasam with hot steamed white rice.