Servings:
Ingredients
Rasam Spice Mix
- ½ tsp fenugreek seeds methi
- 1 tsp cumin seeds jeera
- ½ tsp mustard seeds
- ½ tsp black peppercorns
Dal cooked
- ⅓ cup toor dal split pigeon peas
- 2 cups water
- 1 no medium tomato chopped
- 1 tsp salt
Lemon Rasam
- 1 tbsp oil preferably ghee or sesame oil
- 3 no dried Gundu red chilies
- 1 no green chili sliced
- 1 tbsp ginger finely chopped
- 1 sprig curry leaves
- ¼ tsp hing asafoetida
- ½ tsp turmeric powder
- 2 cups water
- 4 tbsp fresh lemon juice juice of 1 lemon, adjust to taste
- ½ tsp salt or to taste
- 1 handful fresh coriander leaves chopped
Instructions
- Rinse the toor dal thoroughly and add it to a pressure cooker with 2 cups water and the chopped tomato.
- Pressure cook on medium heat for 4 whistles. Allow pressure to release naturally.
- Mash the cooked dal-tomato mixture until smooth. Set aside.
- Heat oil in a pot over low to medium flame.
- Add the crushed spice mix .(Coarsely crush the fenugreek, cumin, mustard seeds, peppercorns, and dried red chilies using a mortar & pestle or blender. Don’t powder it too fine—you want texture and aroma.)stir for a few seconds until aromatic.
- Toss in the chopped ginger, hing, salt, green chili, and curry leaves. Sauté for 1 minute.
- Sprinkle turmeric powder. Stir briefly.
- Add the mashed dal mixture and 2 cups water. Bring to a gentle boil, then simmer for 5–7 minutes until flavors meld.
- Turn off the heat. Add the lemon juice and chopped coriander leaves. stir gently to avoid bitterness.
- Serve hot as a soup or over steamed rice with a dollop of ghee.
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