- Wash Toro dal well. Drain. Place dal in a heavy saucepan. Cover with 1 cup water and bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat, and simmer dal gently for 45 minutes to 1 hour or until soft.
- Using an electric blender or food processor, blend the fresh ginger and green chills into a paste. Now blend or process the cumin seeds and black peppercorns into a powder. Set both aside.
- Place the un-drained cooked dal in a heavy saucepan. Add 1 1/2 cups extra water, ground turmeric, salt to taste, and ginger/chilli paste. Slowly bring to the boil. Seasoning:
- Heat 2 tsp. ghee in a heavy frying pan or skillet. Add mustard seeds, asafoetida powder, halved red chilli, a few curry leaves, and pepper/cumin seed powder. When the mustard seeds splutter, add this mixture to the rasam.
- Garnish with cilantro/coriander leaves. Serve hot with rice.
Lemon Pepper Rasam
#myrecipe
By Anjali Bishnoi
Apr, 29th
572
Servings
4 persons
Cook Time
1 hr
Ingredients
8
- 10
Ingredients
- Toor Dal
- Water
- Ginger
- Green Chillies
- Cumin seeds
- Black peppercorns
- Turmeric
- Tomatoes
- Salt
- Coriander leaves
