Lemon Rasam Recipe

step 1

• STEP 1.In a pressure cooker add ¼ cup washed toor dal, ¼ tsp turmeric (haldi) powder and 1 cup water. Pressure cook for 2 whistles, turn the heat to low and simmer for 5 minutes. Turn off the heat and allow the pressure to release naturally.

step 2

• STEP 1.In another pressure cooker, add 2 tomatoes cut into chunks, 3 green chillies slit, ¼ tsp turmeric powder, 1 tsp coriander (dhaniya) powder, 1 tsp cumin ( jeera) powder, ½ tsp black pepper powder, 1 cup of water. Pressure cook for 2 whistles. Allow pressure to release naturally.

step 3

• STEP 1.Open the dal cooker and mash the dal with a potato masher until smooth.

step 4

• STEP 1.Open the rasam cooker and add the mashed toor dal, juice of 1 lemon and stir to mix well. Add water to adjust consistency and make it light.

step 5

• STEP 1.Add chopped coriander leaves as desired, salt to taste and stir.

step 6

• STEP 1.Bring it to a brisk boil for 4 to5 minutes until froth gathers around the top.

step 7

• STEP 1.For the tadka, in a preheated pan add 1 tbsp ghee, 1 tsp mustard seeds, 1 tsp cumin seeds. Allow the seeds to crackle. Then add a pinch of asafoetida and a sprig of curry leaves torn.

step 8

• STEP 1.Pour the lemon tomato rasam into a serving bowl and spoon the tadka (tempering) over it.

step 9

• STEP 1.Serve hot with steamed rice and poriyal.