How to make Lemon Rasam -
A tangy and delicious lemon rasam.
This is a Sanjeev Kapoor exclusive recipe.
Lemon Rasam Recipe Card
It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Level Of Cooking : Moderate
Ingredients for Lemon Rasam Recipe
Fresh coriander leaves 1/4 bunch
Green chillies 4
Curry leaves 1 sprigs
Split pigeon pea (toor dal/arhar dal) 4 teaspoons
Salt to taste
Rasam powder 1/2 teaspoon
Asafoetida a pinch
Ghee 2 tablespoons
Mustard seeds 1 teaspoon
Whole dry red chilli 2
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.