Lemon Rasam
South Indian soup with lentil, lemon and tomato flavored with green chillies and ginger
Ingredients
- Toor dal / pigeon peas - 1/4 cup
- Tomato - 1 medium sliced
- Green chillies - 4 to 5 slit
- Ginger - 1" piece crushed
- Turmeric powder - 1/4 tsp + a pinch
- Salt - to taste
- Coriander leaves - 2 sprigs finely chopped
- Juice of half a lemon
To temper
- Ghee - 1 tsp
- Mustard - 1 tsp
- Jeera / Cumin - 1 tsp
- Asafoetida / Hing - a pinch
Instructions
- Pressure cook the dal with 1 cup water and a pinch of turmeric powder. Mash the dal well and set aside.
- Combine tomato, green chillies, ginger, turmeric powder and salt. Add 1 cup water and cook till the tomatoes and chillies have become soft.
- Add the mashed dal and add more water if you want a thinner consistency. Cook till the rasam becomes frothy. Remove from heat and add coriander leaves.
- In a pan, heat ghee and add mustard. When it pops add hing, jeera and pour over the rasam.
- Allow the rasam to cool a little and add the lemon juice.
Notes
- Add lemon juice only after rasam cools, otherwise it will turn bitter.
- Do not boil the rasam after adding the dal.