Lemon Rasam

 

Delightfully light with a tangy lemony taste, lemon rasam is good to be served over rice or just as a soup. Unlike other types of rasam that is cooked in tamarind pulp, this rasam needs no tamarind.

Ingredients:

1 teaspoon chopped tomato

2 green chili, cut in half

2 curry leaves, chopped

1/2 teaspoon chopped ginger

1/2 teaspoon turmeric powder

1 teaspoon cumin and peppercorn powder (powder peppercorn and cumin seeds together)

salt to taste

1/4 Cup cooked toor dal

2-3 Tablespoons fresh lemon juice

Method:

1. Cook tomato, chili, curry leaves, ginger, turmeric powder, and 1/2 teaspoon salt in 1/2 cup water. 

2.Reduce to half. Add 1 teaspoon cumin-pepper powder.

3. Add 2 cups water to 1/4 cup mashed toor dal. Pour this into the saucepan with reduced tomato pulp. Check for salt and add more as required.

4. Bring rasam to a simmer, until it froths all over.

5. Remove from stove. Garnish with fresh chopped cilantro. Temper 1 teaspoon mustard seeds in ghee and pour it over rasam. Stir in lemon juice. Serve warm over rice or just as a soup.

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