- rinse ¼ cup tuvar dal or pigeon pea lentils with water and then add them in a pressure cooker along with a pinch of turmeric powder. add ¾ to 1 cup water and pressure cook for 8 to 9 whistles or till the dal has softened and cooked really well. About 10 to 12 minutes on a medium to high flame. When the pressure settles down on its own, check the dal and mash with a spoon or wired whisk. Keep the dal aside. in a small grinder or chutney grinder, take ⅓ cup chopped coriander leaves, 2 tsp cumin seeds, ½ tsp black pepper, 1 or 2 green chilies (chopped), ½ inch ginger (roughly chopped) and 4 to 5 garlic cloves (roughly chopped). Without adding water grind to a coarse paste. Keep aside. squeeze the juice from the lemon and keep aside. In a pan or pot, heat 1 tbsp sesame oil or any oil and add ½ tsp mustard seeds. Saute till the mustard seeds start crackling. Then add 12 to 15 curry leaves and 1 to 2 dry red chilies. Now add the ground coarse paste along with a pinch of asafoetida/hing and ¼ tsp turmeric powder. Stir very well. Add the cooked dal. Add 1 to 1.5 cups water. Stir well. Add salt. On a low to medium flame simmer the rasam for 5 to 6 minutes. Switch off the flame. Wait for 1 minute and then add 2.5 to 3 tbsp lemon juice. Garnish with chopped coriander.
Lemon rasam
#myrecipe
By Chandana Guptha
Jan, 7th
565
Servings
4 persons
Cook Time
20 minutes
Ingredients
12
- 14
Ingredients
- Tuvar dal
- Oil
- Mustard
- Coriander
- Curry leaves
- Green chillies
- Black pepper
- Salt
- Turmeric
- Hing
- Dried red chillies
- Sesame oil
- Lemon juice
- Garlic
Instructions
Notes/Tips
This is good in rice.
