Lemon Rasam

Serves: 3 Save

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