LEMON RASAM

LEMON RASAM

INGREDIENTS 

Toor Dal - 1/4 cup
Ginger - 1 Tbsp 
Garlic Pods - 4
Tomatoes - 2
Rasam Powder - 2 Tsps
Turmeric Powder - 1/4 Tsp 
Pepper Powder - 2 Tsps
Coriander Leaves - 1/4 cup
Lemon Juice - 2 Tbsps 
Asafoetida - A Pinch 
Ghee - 2 Tbsps 
Salt - To Taste

INGREDIENTS TO TEMPER 

Mustard Seeds - 1 Tsp 
Curry Leaves - 2 Sprigs 
Ghee - 2 Tbsps 

METHOD 

Soak toor dal in water for 30 minutes 
Pressure cook toor dal with garlic pods turmeric powder and salt to taste until soft 
Once done and warm mash toor dal a little and set aside
Chop coriander leaves and set aside 
Heat ghee in a pan and add slit green chillies crushed ginger and tomatoes 
Sauté until tomatoes are soft and raw smell is no more 
Add rasam powder pepper powder asafoetida and salt to taste
Now add in the mashed toor dal along with the water 
Simmer for 10 minutes adding more water if necessary 
Add fresh lemon juice and remove pan from stove 
In another pan temper mustard seeds and curry leaves 
Pour tempered ingredients over the rasam garnish with chopped coriander leaves and a slice of lemon 
Serve hot with white rice 

Notes:

Never allow the rasam to boil after adding the lemon juice 
Adjust spices to suit your taste