Lemon Rasam is a tangy and flavorful South Indian soup made with lentils, spices, and a generous squeeze of lemon juice. It is soothing and comforting, especially during cold or rainy days. Here's a recipe to prepare Lemon Rasam:
Ingredients:
1/2 cup pigeon peas (toor dal), washed and soaked for 30 minutes
2 medium-sized tomatoes, chopped
2 tablespoons tamarind pulp
2 green chilies, slit
1 teaspoon ginger, grated
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon turmeric powder
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida (hing)
A few curry leaves
2 tablespoons ghee or oil
Juice of 1 lemon
Salt to taste
Fresh coriander leaves for garnishing
Instructions:
In a pressure cooker, add the soaked pigeon peas (toor dal), chopped tomatoes, tamarind pulp, slit green chilies, grated ginger, cumin seeds, black peppercorns, turmeric powder, and salt.
Add 3 cups of water and pressure cook for about 4-5 whistles or until the dal is cooked and soft.
Once the pressure releases, open the cooker and mash the cooked dal and tomatoes with a ladle until well blended. Add more water if needed to achieve the desired consistency.
In a small pan, heat ghee or oil over medium heat. Add mustard seeds and let them splutter. Then add asafoetida and curry leaves. Sauté for a few seconds.
Pour the tempered mixture into the cooked dal mixture and mix well.
Place the rasam pot on the stove over low heat and bring it to a gentle simmer. Let it simmer for about 5-7 minutes, stirring occasionally.
Turn off the heat and add the freshly squeezed lemon juice. Mix well.
Garnish the Lemon Rasam with fresh coriander leaves.
Serve the hot and tangy Lemon Rasam as a soup or with steamed rice.
Enjoy the refreshing and tangy flavors of Lemon Rasam to warm your soul!