A South Indian meal is incomplete without rasam. Be it sambar, molagootal or any other South Indian gravy, we always have a second serving of rice with rasam and then end the meal with a curd rice. There are many varieties of rasam. I have posted the paruppu rasam sometime back and here comes another simple rasam recipe.
Lemon rasam is a bit different rasam from the typical rasam as it prepared without tamarind and rasam powder. Tomato and lemon gives the tangy flavor and sourness to the rasam. The heat of green chillies and crushed ginger adds unique flavor to the rasam. Enjoy this lemon flavored rasam with rice and potato roast or yam/chena roast.
LEMON RASAM RECIPE
Toor dal / pigeon peas - 1/4 cup
Tomato - 1 medium, sliced
Green chillies - 4 to 5, slit
Ginger - 1" piece, crushed
Turmeric powder - 1/4 tsp + a pinch
Salt - to taste
Coriander leaves - 2 sprigs, finely chopped
Juice of half a lemon
Ghee - 1 tsp
Mustard - 1 tsp
Jeera / Cumin - 1 tsp
Asafoetida / Hing - a pinch
1. Pressure cook the dal with 1 cup water and a pinch of turmeric powder. Mash the dal well and set aside.
2. Combine tomato, green chillies, ginger, turmeric powder and salt. Add 1 cup water and cook till the tomatoes and chillies have become soft.
3. Add the mashed dal and add more water if you want a thinner consistency. Cook till the rasam becomes frothy. Remove from heat and add coriander leaves.
4. In a pan, heat ghee and add mustard. When it pops add hing, jeera and pour over the rasam.
5. Allow the rasam to cool a little and add the lemon juice.
1. Add lemon juice only after rasam cools, otherwise it will turn bitter.
2. Do not boil the rasam after adding the dal.