Lemon Rasam is a South Indian soup made with dal, tomato and lots of lemon. Freshly made spice paste gives this brothy soup a nice kick and lots of flavor.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 servings
For Spice powder:
- 1½ tsps Cumin seeds
- ½ tsp Peppercorn
- 1 ~ 2 Green Chilies
For Lemon Rasam:
- 2 tbsp Toor dal
- 2 tsp Oil
- 1 tsp Mustard seeds
- ⅛ tsp Fenugreek seeds/ Menthulu
- ¼ tsp Asafoetida/ Hing
- 1 Dry Red chili
- 8 ~ 10 Curry leaves
- 2 Medium Tomatoes, finely chopped or ground to a paste
- ¼ tsp Turmeric
- ½ tsp Sambar powder
- 2 tbsp Lemon juice
- To taste Salt
- 2 tbsps Cilantro, finely chopped
Make Lemon Rasam:
Cook dal until mushy. Add ½ cup water, mash well and keep aside.
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.
In a small saucepan, heat oil, add the mustard and fenugreek seeds and once the seeds start to splutter, add asafoetida, dry red chili and curry leaves.
Add the tomato-toor dal mixture and bring to a boil.
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.
- Toor dal can be used in a pressure cooker/ Instant pot or simply boil the lentils with enough water until cooked through and mushy.
- Toor dal can be subbed with Red Lentils that are readily available in grocery stores.
- It is best to make the spice paste fresh before making the rasam.