Lemon rasam is one of the most liked rasam varities in our home. It is bit different from our conventional rasam where in we add tomato and thurdhal. Here we add lemon for the sour and and the thurdhal is replaced by the moong dhal. For a change why dont you try lemon rasam and let me know your feedback
|Cooking Time||25 mins|
|Moong Dal||2 tablespoon|
|Ginger||1 inch piece|
|Turmeric Powder||1/4 teaspoon|
|Lemon||1 Big size|
|Chopped Coriander Leaves||2 tablespoon|
* 1 Cup Capacity = 250ml
|Mustard Seeds||1 teaspoon|
- Heat ghee in a pan and add slit green chillies and crushed ginger and saute it for 2 minutes. Then add chopped tomatoes and stir-fry for a minutes. Remove this from flame.
- Take a vessel and add moong dal, sauted tomatoes, green chillies and ginger and add 2 cups of water and allow the moong dal to cook completely. After the tomatoes and dal are cooked completely add another 2 cups of water and bring it to boil. When the froth starts froming on top of the rasam add chopped coriander leaves and remove from flame
- Heat ghee in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add these seasoned ingredients to the rasam. Allow the rasam to cool off and then add the lemon juice extract. Adjust the lemon juice for your taste.
- Delicious Lemon Rasam is ready to serve with plain rice.
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