Lemon rasam with dal
Lemon dal rasam is a flavorful South Indian soup recipe prepared with cooked dal, tomato topped with lemon juice. Stepwise pictures and a video available for beginners.
This lemon dal rasam is a delicious wholesome dish paired with steamed rice. It has all the essential soup tastes like mild sour, spicy and salty.
Try this Elumichai paruppu rasam with sudu sadham(mashed hot steamed rice) and potato varuval for a soulful meal. As we add dal in this lemon rasam this can be consumed warm as soup along with a plate of salad or stir fry vegetables for a dieting healthy meal.
Try these other rasam recipes from my blog:
In addition, I prefer adding ginger in place of garlic for this lemon rasam(lentil soup) as ginger spice gives an exquisite taste and flavor to the rasam. Moreover, the sour taste for the rasam comes from tomatoes and there is no tamarind water used here.
This lemon rasam rice is a perfect combination with pepper chicken or chicken chukka if you are a non-vegetarian.
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Lemon dal rasam | How to make lemon rasam with dal
Ingredients
Ingredients:
- ½ Lemon juice (2 tbsp)
To temper:
- 1 tsp Ghee or oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ¼ tsp Asafoetida (hing)
- 2 Red chillies
- Few curry leaves
Other ingredients:
- 1 Tomato
- 3 cups water
- ¼ tsp Turmeric powder
- ¾ tsp Rasam powder (or sambar powder)
- ½ tsp Ginger minced
- ½ cup Toor dal (cooked & mashed)
- 1 tsp Salt (as per taste)
- Cilantro (coriander leaves)
Instructions
Preparation:
- Squeeze half lemon and extract the juice.
- Soak toor dal, pressure cook until soft, mash and keep ready. You can use leftover extra cooked dal.
Recipe:
- Heat ghee in a pan and temper with mustard seeds.
- Let mustard seeds crackle and add cumin seeds.
- Add red chillies and few fresh curry leaves.
- Put some asafoetida and saute quickly.
- Add chopped tomato and cook till soft.
- When tomatoes are soft add a cup of water.
- Next, add turmeric powder and rasam powder.
- Add ginger pieces and let the rasam boil fully for five minutes.
- Add cooked and mashed toor dal with two cups of water.
- Mix well, add required salt.
- Don't allow the rasam to boil. You can reduce the heat and cook for just two minutes until the froth gathers on top as shown below.
- Add coriander leaves and lemon juice finally.
- Switch off immediately.
Video
Notes
1) Never cook rasam for so long till froth settles. Overcooking makes the rasam tasteless.
2) Always add lemon juice at last and do not cook after adding. The retained heat is enough to make it flavorful.
3) If you don't have rasam powder use sambar powder. Sambar powder gives a unique aroma to the rasam. The alternate is simple pepper powder and cumin powder.
Nutrition
Preparation:
- Squeeze half lemon and extract the juice.
- Soak toor dal, pressure cook, until soft, mash and keep ready. You can use leftover extra cooked dal.
Recipe:
- Heat ghee in a pan and temper with mustard seeds.
- Let mustard seeds crackle and add cumin seeds.
- Add red chillies and few fresh curry leaves.
- Put some asafoetida and saute quickly.
- Add chopped tomato and cook till soft.
- When tomatoes are soft, add a cup of water.
- Next, add turmeric powder and rasam powder.
- Add ginger pieces and let the rasam boil fully for five minutes.
- Add cooked and mashed toor dal with two cups of water.
- Mix well, add the required salt.
- Don’t allow the rasam to boil. You can reduce the heat and cook for just two minutes until the froth gathers on top as shown below.
- Add coriander leaves and lemon juice finally.
- Switch off immediately. Do not cook after adding lemon juice. Serve with hot rice and Pallipalayam chicken or Milagu kozhi varuval for a delicious lunch.
Tips:
1) Never cook rasam for so long till froth settles. Overcooking makes the rasam tasteless.
2) Always add lemon juice at last and do not cook after adding. The retained heat is enough to make it flavorful.
3) If you don’t have rasam powder use sambar powder. Sambar powder gives a unique aroma to the rasam. The alternate is simple pepper powder and cumin powder.
