Lemon Rasam By Ajsangi
by ajsangi
29 Sep 2011
This recipe has been viewed 3759 times
Tasty and tangy watery gravy made with dilute tur dal and tomato puree and lemon juice. A famous south indian recipe.
Lemon Rasam By Ajsangi recipe - How to make Lemon Rasam By Ajsangi
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
3 cups toovar (arhar) dal
1/2 tsp turmeric powder (haldi)
2 tsp chopped ginger (adrak)
4 to 5 curry leaves (kadi patta)
2 to 3 green chillies , chopped
2 pinches of asafoetida (hing)
salt to taste
1 tbsp lemon juice
To Be Roasted and Grounded Into A Smooth Powder
1 whole dry kashmiri red chilli
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
Method
- Method
- Pressure cook the toovare dal with enough water and a pinch of turmeric powder and asafoetida.
- Allow the steam to escape before opening the lid.
- Keep the water aside.
- Heat the oil in a kadhai and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the asafoetida and ginger and saute for a minute.
- Add the dal water and bring to boil.
- Add 2 tsp of the grounded masala and boil for 3 minutes.
- Add the coriander and remove from the flame.
- Add the lemon juice and mix well.
- Serve hot.
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