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Lemon Rasam Yum
South Indian soup made with dal, tomato and lemon. Freshly prepared spice powder gives the dish a nice kick and lots of flavor.
Lemon Rasam
Course soups stews
Cuisine south indian
Prep Time
15 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • 2 dal tbspToor
  • 2 Tomatoes Medium , finely chopped or ground to a paste
  • 1/4 tsp turmeric
  • To taste salt
  • 8 ~ 10 curry leaves
  • 2 tbsps cilantro , finely chopped
For the Spice powder:
  • 1 1/2 tsps Cumin seeds
  • 1/2 tsp peppercorn
  • 1 ~ 2 Chilies Green
For Tempering:
  • 1 tsp Mustard seeds
  • 1/8 tsp Fenugreek seeds / Menthulu
  • 1/4 tsp asafoetida / Hing
  • 1 red chili Dry
Course soups stews
Cuisine south indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 dal tbspToor
  • 2 Tomatoes Medium , finely chopped or ground to a paste
  • 1/4 tsp turmeric
  • To taste salt
  • 8 ~ 10 curry leaves
  • 2 tbsps cilantro , finely chopped
For the Spice powder:
  • 1 1/2 tsps Cumin seeds
  • 1/2 tsp peppercorn
  • 1 ~ 2 Chilies Green
For Tempering:
  • 1 tsp Mustard seeds
  • 1/8 tsp Fenugreek seeds / Menthulu
  • 1/4 tsp asafoetida / Hing
  • 1 red chili Dry
Lemon Rasam
Instructions
  1. Cook dal until mushy. Add 1/2cup water, mash well and keep aside.
  2. Grind the ingredients for the spice powder.
  3. In a bowl, add the chopped/ ground tomatoes, freshly ground spice powder, sambar powder, turmeric powder and salt. Stir in the cooked toor dal and cilantro.
  4. In a small saucepan, heat 2tsp oil, add the mustard and fenugreek seeds and once the seeds start to splutter, add asafoetida, dry red chili and curry leaves.
  5. Add the tomato-toor dal mixture and bring to a boil.
  6. Turn off the heat and add the lemon juice. Sprinkle some cilantro and cover the pot and let sit for a few minutes before serving. Serve hot with steamed rice and curry.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 66.

 

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