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PrintLEMON RASAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Add a cup of warm water to the dhal and add the remaining turmeric powder. Mix well.
- Add the tomatoes, ginger and green chili to the dhal. Simmer over medium heat for about a minute or two.
- Sprinkle the remaining spice powders into the pan. Adjust seasoning with salt, mix well and simmer for few minutes.
- The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds splutter, pour it into the rasam.
- Mix thoroughly and allow the rasam to boil. Add coriander leaves and lemon or lime juice. Stir well and serve warm.
INGREDIENTS
- 45 grams toor dhal or moong dhal, washed, drained and cooked with half of turmeric powder to creamy consistency
- 30 grams finely chopped tomatoes
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced green chili
- ½ teaspoon turmeric powder
- 1 tablespoon lemon or lime juice
- 1 teaspoon rasam powder
- ½ teaspoon black pepper and cumin powder
- Salt, to taste
- 2 tablespoon finely chopped fresh coriander
Tempering
- 1 teaspoon ghee
- ¼ teaspoon asafetida powder
- Few curry leaves
- 1 dried red chili
- 1 teaspoon black mustard seeds
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