Lemon dal rasam | How to make lemon rasam with dal
Lemon dal rasam is a flavorful South Indian soup recipe prepared with cooked dal, tomato topped with lemon juice.
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
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.
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
Calories: 80kcal
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