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Thursday, March 8, 2012

Lemon Rasam

Lemon Rasam:


Moong dhal – ½ cup
Lemon – 1
Pepper – 1 tsp
Cumin seeds – 2 tsp
Turmeric powder – 1 tsp
Garlic – 3 cloves
Green chilli - 1
Coriander leaves - few
Salt – to taste

For tempering:

Ghee– 1 tsp
Mustard seeds – ½ tsp
Asafoetida / hing – ½ tsp
Curry leaves – few


Crush pepper, cumin seeds, with a pestle first to a coarse / fine powder.
Squeeze the lemon, mix it witl salt and keep aside. (discard the seeds)


Pressure cook moong dhal with 2 cups of water, half a teaspoon cumin seeds, turmeric powder and garlic.
After the pressure releases, mash the dhal nicely.
In a kadai add ghee, when hot add do the tempering.
When mustard splutters, add the dhal with water.
Now add crushed powder (pepper and cumin), curry leaves, coriander leaves, and slit green chilli.  Let it boil for some time.
Turn of the stove and add the lemon juice.


Moong dhal can be replaced by Toor dhal.

There you go, Lemon Rasam is ready J It goes well with steamed rice or can be eaten separately as soup. 

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