The Lemon Rasam is a hybrid between rasam and dal. It’s made in the same way as rasam except that the tangy ingredient used is lemon instead of tamarind. It has a unique flavor of the rasam powder and lemon the combination of which also gives rise to a wonderful aroma. I remember my grandmother ladling out steaming lemon rasam over piping hot rice with a spoon of ghee melting into it. This tastes awesome even with chapatti. You can use either moong dal or tuar/arhar dal for this recipe. I’ve used moong dal in mine.
Ingredients
- 1 cup moong dal
- 1 lemon
- 1 Tomato
- Salt
- 1 pinch turmeric powder
- 2 tsp rasam powder
- 1 string Coriander leaves
- 1 tsp oil
- 1 tsp mustard seeds
Method:
- Pressure cook the moong dal and keep it aside
- In a pan, heat some oil and add mustard seeds
- Once it crackles, add the chopped tomato
- Take the dal and whip it with a ladle or egg beater for 3 minutes so that it becomes one mass of a liquid
- Pour the dal into the tomato
- Add salt, turmeric, rasam powder and bring to a boil
- Just before taking it off the fire, squeeze the lemon juice into the dal
- Garnish with coriander leaves and serve hot with rice/chapattis.
Preparation time: 20 minutes
Serves: 2