Lemon Rasam

Lemon Rasam is a flavorful and delicious South Indian recipe made with simple everyday ingredients. Perfect dish to serve on a chilly day!!

Author: Pavani

Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Side Dish, soups stews

Cuisine: south indian, tamil

Servings: servings

Combine dal with curry leaves, ginger, green chilies, turmeric and 1½ cups water in a pressure cooker or an Instant pot. Cook until dal is tender and mushy. About 3~4 whistles in the pressure cooker and 8 minutes on High in an Instant Pot.
Let the pressure release naturally for 10 minutes, then quick release the reminder. Whisk in 1~1½cups of water to get to desired rasam consistency. Cook on 'Saute' mode until heated through.
½ cup Toor dal or Masoor dal, 4~5 Curry leaves, 1" Ginger piece, grated, 2~3 Green Chilies, slit, ¼ teaspoon Turmeric, 1½~2½ cups Water, divided (plus more if needed)
In a small saucepan, heat ghee on medium heat. Add cumin seeds, crushed black peppercorns and hing. Once the seeds start to splutter, turn off the heat. Pour the spiced oil/ tadka over the dal.
1 tablespoon Ghee, ½ teaspoon Cumin seeds, ¼ teaspoon Crushed Black peppercorns, ¼ teaspoon Asafoetida/ Hing
Stir in the lemon juice and salt. Taste and adjust the salt as needed. Garnish with cilantro and serve warm.
2~3 tablespoons Lemon juice, To taste Salt, 2 tablespoons Cilantro, finely chopped

You can use either toor dal or masoor dal to make this lemon rasam.
Make sure to use fresh lemon or lime juice in the recipe. Bottled ones are not strong and fresh enough.
I love to use freshly crushed peppercorns for the best flavor. But store bought black pepper is a suitable alternative.
Lemon charu is best when served hot or warm.
Store leftover rasam in an airtight container for up to 2 days in the fridge. Make sure to reheat until heated through.

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