Lemon Mysore Rasam
Lemon Mysore Rasam is a combination of both Lemon & Mysore Rasam. A very soothing and mouth-watering Rasam variety that is a very good accompaniment for hot steaming rice.
Servings: 4 People
Calories: 45kcal
Ingredients
- ¼ Cup Toor Dal (Pigeon pea)
- ¼ teaspoon Turmeric Powder
- 1 Tomato Roughly Chopped
- 1 Lemon
- Salt As Needed
For Grinding
- 1 teaspoon Coriander Seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ½ teaspoon Peppercorns
- 3 Red Chili
- 1 teaspoon Oil
For Tempering
- 2 teaspoon Ghee
- 1 teaspoon Mustard Seeds
- 2 Green Chili Slit
- 2" Piece Ginger Crushed
- Few Curry Leaves
Instructions
- Take Toor dal in a vessel. Add turmeric Powder and pressure cook for 4 whistles. Once cooked, mash the dal and set it aside
- Heat oil in a pan. Add grinding ingredients and fry till dal turns golden brown and take this in mixer jar
- Grind the fried ingredients to a smooth paste and set it aside
- Take the mashed dal along with 2 cups of water in a sauce pan. Add tomato, salt and bring it to boil. Boil till the tomatoes are soft
- Then add the spice paste and keep the flame in medium and keep cooking for 5 mins to get rid off the raw smell of the spice paste
- After 5 mins, add 1 cup of water. Keep the rasam in flame till a frothy layer forms on top.
- Let's prepare the tempering for this rasam. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add the green chili, ginger, curry leaves and sauté for few seconds. Add this tempering to Rasam.
- Switch off the flame. Allow it to cool down for 5 mins and then add juice from Lemon.
- Serve this delicious Lemon Mysore Rasam with hot steaming rice and slurp!!!
Video
Notes
- Instead of Ginger, we can add hing.
- We can use Moong dal instead of Toor Dal
Nutrition
Serving: 1Vup | Calories: 45kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Sodium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 15.7mg | Calcium: 30mg | Iron: 0.9mg