LEMON RASAM
Rasam is one comfort as far iam concerned.A light lentil based soup normaly flavoured with tomatoes and spices it tastes awesome.Lemon rasam on the contrary uses only lemon and chilllies and i often prepare during weekends since hubby likes it a lot.S ince it is very light you can drink it as a soup as well and serve as a starter with papad.Easy and simple which can be prepared in a jiffy ,what more do you want for wekend lunch?See recipe and make it and see your family’s reaction.Ofcourse they’ll love it for sure.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
Ingredients
- 1/2 cup Tur Dal (cooked)
- 1 1/2 cup water
- 1 tomato small
- pinch asafoetida a
- 1 Chilly Green
- 1 Chilly Red
- 1 sprig curry leaves
- a few coriander leaves
- to taste salt
- 1 lemon
Ingredients
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|
Instructions
- In a small vessel add cut tomato,water,asafoetida,curry leaves.
- Allow it to boil.
- Pressure cook tur dal and keep it aside.
- Add it to the boiling rasam.
- Cook for 2 minutes.
- Temper in oil mustard,red and green chillies.
- Add to rasam and mix well.
- Garnish with coriander leaves and squeeze half a lemon.
- Serve hot with rice.
Recipe Notes
Notes
- You can omit either green chilli or red chilly and temper any one of them.
- Squeeze lemon after switching off flame otherwise rasam will turn bitter.
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