It’s been raining nonstop in both Chennai and Bangalore, more like it’s been following us 😀 Rainy weather calls for comfort food. I cant think of anything better than hot soups. Today I am posting one of the best rasam/soup recipes that can be had as it is or with hot rice. I have not been a fan of rasam but this changed my perception. The tangy, tasty rasam with a hint of lemon and loads of coriander is so tasty that you just keep craving for more. I make this quite regularly at home, never had the thought of sharing it on blog. We had this with hot rice, ghee and potato fry. With some left over, we heated it up to have as soup and it was yumm!
To make Lemon Rasam
What I used –
- Toor Dal, 4 tbsp
- Lemon, 1 large
- Ripe Tomato, 1 large
- Coriander Leaves, ½ cup
- Rasam Powder, 2 tsp
- Turmeric Powder, ½ tsp
- Salt, as required
- Oil/Ghee, ½ tsp
- Mustard Seeds, ½ tsp
- Asafoetida, a generous pinch
- Dried Red Chillies, 1 or 2
- Curry Leaves, few
- Water, as required
How I made –
1. In a pressure cooker, add washed toor dal with enough water and cook for 3-4 whistles until the dal is cooked to a mush. Set aside.
2. In a pot, add chopped tomato, turmeric powder, rasam powder and water. Bring to a boil. Add ¾th of the chopped coriander. Keep cooking until the tomatoes are mushy and the raw smell of the powders are gone.
3. Add cooked toor dal and mix well. Add salt. Cook for 5-7 mins. Let the rasam boil on a low flame.
4. In a small pan, heat ghee/oil. Add mustard seeds and cut dried red chillies. As the mustard seeds splutter, add generous pinch of asafoetida and curry leaves. Add this tempering to the boiling rasam. Mix well. Switch off the flame. Now squeeze the lemon juice into the rasam. Mix well.
5. Sprinkle fresh coriander leaves before serving the rasam hot!
- Adjust the quantity of the toor dal as per preference. More the toor dal, thicker is the rasam.
- Tomato can be skipped if not desired.
- I added one full lemon for the tangy flavor. Can be adjusted to preferences.
- The tempering for rasam done with ghee enhances the taste of the rasam. Ordinary cooking oil can be used in its place too.