Lemon Rasam

A tangy and delicious lemon rasam. This is a Sanjeev Kapoor exclusive recipe.

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Ingredients list for Lemon Rasam

Wash and cut lemons, squeeze, strain and reserve the juice. Wash and chop tomato. Clean, wash and chop coriander leaves. Remove stems, wash and slit green chillies. Wash and pat dry curry leaves.
Boil dal in one cup of water till it disintegrates and reserve along with the water. Heat one cup of water with a part of dal water in a deep vessel. Add salt, rasam powder and asafoetida.
In another pan sauté the green chillies in one tablespoon ghee with the chopped tomato and add to the boiling rasam. Simmer for a couple of minutes. Add the remaining dal with its water, chopped coriander and curry leaves.
Remove from heat and add the lemon juice and stir. Heat the remaining ghee and temper with mustard seeds and red chillies. Add to the rasam and serve hot.