Ingredients
1 cup tuvar dal
4 tbsp chopped tomatoes
5 green chillies, slit
A small quantity of grated ginger
A few curry leaves
½ tsp turmeric pdr
Salt as per taste
1 tsp oil
Water, as required
Lemon juice as per taste
Chopped coriander leaves
For the tempering:
A little ghee/ oil ( ghee is preferred to enhance the taste)
Mustard seeds
2 dried red chillies
A pinch of asafoetida / hing
A few curry leaves
How To Make Lemon Rasam
Wash the tuvar dal thoroughly and transfer it to a pressure cooker. Add the chopped tomatoes, green chillies, grated ginger, curry leaves, turmeric, salt and one teaspoon of oil.
Pour in three cups of water, close the cooker and cook over medium heat for approximately five whistles. Allow the pressure to release naturally before opening the lid.
Mash the cooked dal until smooth. Add another three cups of water and mix well. Place the cooker or pot over the stove and bring the mixture to a boil. If the rasam appears too thick, add a little more water to achieve a light, pourable consistency.
Let it simmer for about five minutes. Taste and adjust the salt if required.
Prepare The Tempering
Heat a little oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dried red chillies, asafoetida and curry leaves.
Pour this aromatic tempering into the simmering rasam and mix well.
Turn off the heat or reduce it to its lowest setting before adding the lemon juice. Avoid boiling the rasam after this step, as high heat can weaken the lemon’s fresh aroma and tangy flavour.
Finish with chopped coriander, cover the pot and let the rasam rest for two minutes.
Serve the lemon rasam hot with steamed rice and a spoonful of ghee. You can also enjoy it on its own as a light, warming soup. For a spicier version, increase the quantity of green chillies or dried red chillies according to your preference.
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