Lemon Rasam recipe

Measurement
Thoor Daal 1/4 cup cooked
Lime 2
Cilantro(coriander) 1/2 bunch
Asafoetida 1/2 tbsp
Green chilies 2 medium size
Red chilies 2 medium size
Turmeric 1/2 tbsp
cumin powder 1/2 tsp
Tomatoes 2 medium size
Curry leaves a few
Garlic 5 cloves with skin
Salt and papper to taste
oil, urid dal, mustard seeds to season
water 2 cups


Steps Method
1 Cook the toor dal (pressure cooker is fine)
2 Take a wide vessel pour two cups of water, add salt, pepper, garlic with skin, green

chili,Asafoetida, turmeric and cumin powder. In a seperate pan cut tomato into small

pieces and half cook it for a few minutes
3 Now add the half cooked tomato to the larger vessel with the other ingredients and

hand crush them all together. See that the garlic skins peel and float, if not peel it

and crush them but add the skins into the mixture for flavor
4 Now add the toor daal and cook all in high flame for about five minutes. In a frying

pan add oil heat it and season with mustard, urid dal, red chili and curry leaves. Pour

this into the cooking rasam vessel. Now squeeze the lime into it and reduce flame let

it boil for about a minute
5 Turn off the heat, garnish it with cilantro(corriander leaves) and serve it hot with

white rice


Make Your own Rasam powder or buy it from any Indian store
For one serving of Rasam: 1 tsp of the following: Ingredients : Dry red pepper(1

measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor

daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp) Make sure these are dry.

Grind into a smooth powder. Add 4 tsp turmeric powder and mix well.
You can make large quantities and keep it for months. Moisture will spoil it. Keep it

dry and air tight.