Lemon Rasam

Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 4-6 Servings

Ingredients

For Dal

1/2 Cup Toor Dal(Kandhi Pappu)
1 Tspn Oil
1/8 Tspn Turmeric Powder
1 1/2 Cups Water

For Lemon Rasam

1 Large Sized Tomato, chopped
Salt to Taste
2-3 Green Chillies, slit on one side
1/2 Tspn Coriander(Dhania) Powder
Pinch of Fenugreek(Methi) Powder
1/8 Tspn Cumin(Jeera) Powder
1 Large Sized Lemon, extract the juice
2 Tblspn Cilantro(Kothmir) Leaves
Few Sprigs of Curry Leaves
4 Cups Water
2 Garlic Cloves, peeled

For Tempering 

2-3 Dried Red Chillies
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
Few Curry(Karivepaku) Leaves
1 Tblspn Oil

Directions

For Dal

• Wash toor dal under running water & drain.
• In a pressure cooker add all the ingredients & close the cooker lid. Pressure cook for 3-4 whistles on a medium flame. Turn off the flame & let the pressure release naturally. Open the lid & mash cooked dal with a masher to a smooth paste. Keep aside.

For Lemon Rasam

• In a large sauce pan on a medium flame; add all the ingredients except lemon juice & cook for 15 minutes. 

• Turn off the flame & keep aside. Allow it to cool down a bit & add lemon juice (do not add lemon juice while its hot as you won't get lemon flavour). Mix everything well.

• For tempering; heat oil in a pan, add all the ingredients listed & saute for 1-2 minutes on a medium-low flame. Turn off the flame.
• Add tempering to the lemon rasam & mix. Garnish with some coriander leaves.

• Serve lemon rasam with rice or idli or as a soup.