A tangy rasam made with tomato and sour lime with no tamarind. This rasam is easily made with tomatoes, spices and green chillies. It is tempered with ghee, mustard seeds, asafoetida and curry leaves.
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.
Nutrition value
91
calories per serving
3 g Fat4 g Protein11 g Carbs9 g FiberOther
Current Totals
3 g Fat
4 g Protein
11 g Carbs
9 g Fiber
MacroNutrients
Carbs
11 g
Protein
4 g
Fiber
9 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
123 mg
Iron
4 mg
Vitamin A
2970 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
68 mcg
Vitamin B12
0 mcg
Vitamin C
88 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
87 mg
Manganese
1 mg
Phosphorus
98 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment