Lemon Rasam
This is one of the most simple rasam which can be prepared in a matter of 5 mins provided you have cooked dal in your hand already.Lemon juice is added to give the tangy ness to the rasam instead of adding tamarind pulp.
LEMON RASAM
Ingredients
Ingredients:
A cup of moong dhal
2 or 3 tomatoes ( chopped roughly)
A pinch of turmeric powder
1/4 tsp black pepper powder
To temper:
3/4th tsp mustard seeds
A sprig of curry leaves
2 green chilies
A pinch of Asafetida
A pinch of turmeric powder
2 tbsp chopped coriander leaves
2 or 3 crushed garlic pods
Juice of 3 lemons
Salt (as needed)
2 tbsp coconut oil
Method:
Soak the dhal in water for few hours (reduces the cooking time)
Pressure cook the moong dhal along with triple it's quantity of water, a little bit of salt, turmeric powder, green chilies, tomatoes and pepper powder until mushy.(If you're not using a pressure cooker, then, simmer it for about 20 minutes until it's cooked)
Drain the dal water.
Now in a pan, heat the oil, splutter the mustard seeds and the curry leaves. Add the crushed garlic and the green chilies now. Add the asafetida and turmeric powder followed by the tomatoes and the coriander leaves and stir for few seconds
Now remove the pan off the flame.
Pour the lemon juice to the above and add all this to the dal water.
Taste and correct the salt if necessary and serve warm.
Job oriented