Lemon Green Moong Dal Rasam Recipe

Lemon Green Moong Dal Rasam is a tangy and flavorful South Indian soup made with split green gram lentils, lemon juice, and a blend of spices. This comforting and nutritious dish is packed with protein and vitamins. The lentils are cooked until soft and then tempered with mustard seeds, cumin seeds, curry leaves, and dried red chilies. The addition of lemon juice adds a refreshing citrusy flavor to the rasam. Serve this rasam hot with steamed rice or enjoy it as a light soup on its own.

4.2
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15minstotal
15m.total
Lemon Green Moong Dal Rasam
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ingredients serve

Ingredients for Lemon Green Moong Dal Rasam Recipe

  • 0.08 cup Split Green Gram Lentils
  • 0.33 cup Water
  • 1/25 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 0.17 tablespoon Oil
  • 0.17 teaspoon Mustard Seeds
  • 0.17 teaspoon Cumin Seeds
  • 0.33 Dried Red Chilies
  • as required A Few Curry Leaves
  • 0.33 Tomatoes, Chopped
  • 0.17 tablespoon Tamarind Pulp
  • 0.17 tablespoon Rasam Powder
  • 0.33 cup Water
  • 0.17 Juice Lemon
  • as required Coriander Leaves For Garnish

Directions: Lemon Green Moong Dal Rasam Recipe

Cooking Directions

  • STEP 1.Wash and soak the split green gram lentils for 30 minutes.
  • STEP 2.Pressure cook the lentils with water, turmeric powder, and salt until soft.
  • STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Let them splutter.
  • STEP 4.Add chopped tomatoes and cook until they turn soft.
  • STEP 5.Add tamarind pulp, rasam powder, and cooked lentils. Mix well.
  • STEP 6.Add water to adjust the consistency and bring the rasam to a boil.
  • STEP 7.Add lemon juice and simmer for a few minutes.
  • STEP 8.Garnish with coriander leaves and serve hot with steamed rice or as a soup.

Cooking Tips

  • Soaking the lentils helps in faster cooking and better digestion.
  • Adjust the quantity of lemon juice according to your taste preference.
  • You can add a pinch of asafoetida (hing) for additional flavor.
  • For a spicier rasam, add finely chopped green chilies.

Storage and Serving

  • Leftover rasam can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the rasam before serving and adjust the consistency with water if needed.
  • Serve the rasam hot with steamed rice, papad, and a side of vegetable curry for a complete meal.
  • Alternatively, enjoy the rasam as a light and comforting soup on its own.
Nutrition
value
69
calories per serving
< 1 g Fat5 g Protein11 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    5g
  • Carbs
    11g
  • Fiber
    3g

MacroNutrients

  • Carbs
    11g
  • Protein
    5g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    23mg
  • Iron
    1mg
  • Vitamin A
    640mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    28mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    38mg
  • Manganese
    < 1mg
  • Phosphorus
    84mg
  • Selenium
    8mcg
  • Zinc
    < 1mg
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
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Recipe By Slurrp