Lemon Rasam
Ingredients (22)
- For cooking lentils:
- 1/4 cup pigeon pea lentils (tur dal, tuvar dal or arhar dal)
- 1 pinch turmeric powder (ground turmeric)
- 3/4 to 1 cup water - for pressure cooking lentils
- To be ground coarsely:
- ⅓ cup chopped coriander leaves (cilantro)
- 2 teaspoon cumin seeds
- 1/2 teaspoon black pepper
- 1 or 2 green chilies - chopped
- 1/2 inch ginger - roughly chopped
- 4 to 5 garlic cloves - small to medium-sized, roughly chopped
- Tempering and making lemon rasam:
- 1 tablespoon sesame oil (gingelly oil) or any neutral tasting oil
- 1/2 teaspoon mustard seeds
- 12 to 15 curry leaves
- 1 to 2 dry red chilies
- 1 pinch asafoetida (hing)
- 1/4 teaspoon turmeric powder (ground turmeric)
- 1 to 1.5 cups water or add water as required
- 2.5 to 3 tablespoons lemon juice or add lemon juice as per taste
- salt as required
- 2 to 3 tablespoon chopped coriander leaves - for garnish
Directions
Learn how to make this recipe at Dassana's Veg Recipes