Lemon Rasam

Lemon Rasam

 

Servings - 2 - 3

 

INGREDIENTS
Split pigeon peas - 50 grams

Salt - 1/2 teaspoon

Turmeric - 1/4 teaspoon

Water - 200 milliliters

Split bengal gram - 2 tablespoons

Split pigeon peas - 2 tablespoons

Coriander seeds - 1 teaspoon

Fenugreek seeds - 1 teaspoon

Black peppercorns - 1 teaspoon

Cumin seeds - 1 teaspoon

Kashmiri red chili - 2

Curry leaves - 10 - 12

Tomato - 100 grams

Ginger - 1 tablespoon

Green chili - 4

Curry leaves - 5

Turmeric - 1/4 teaspoon

Prepared blended masala - 1 tablespoon

Water - 1 litre

Salt - 1/2 teaspoon

Coriander - 2 tablespoons

Lemon juice - 2 tablespoons

Ghee - 1 tablespoon

Mustard seeds - 1 teaspoon

Cumin seeds - 1/2 teaspoon

Dry red chili - 1

Curry leaves - 5

Asafoetida - 1/4 teaspoon

 

PREPARATION

  1. Take a pressure cooker, add 50 grams split pigeon peas, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 200 milliliters water and mix it well.
  2. Cover it with lid and cook until you hear 5 - 6 whistles.
  3. Open the lid and give it a nice stir.
  4. Remove it from heat and keep aside.
  5. Take a pan, add 2 tablespoons split bengal gram, 2 tablespoons split pigeon peas and dry roast for 2 - 3 minutes or until it turns golden brown in color.
  6. Remove it from heat and keep aside.
  7. Take a another pan, add 1 teaspoon coriander seeds, 1 teaspoon fenugreek seeds, 1 teaspoon black peppercorns, 1 teaspoon cumin seeds, 2 kashmiri red chili, 10 - 12 curry leaves and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
  8. Transfer this into a blender, add the dry roasted dals in it and blend it into a fine powder.
  9. Take a heavy skillet, add 100 grams tomato, 1 tablespoon ginger, 4 green chili, 5 curry leaves, 1/4 teaspoon turmeric, 1 tablespoon prepared blended masala and mix it well.
  10. Cook for 3 - 5 minutes on medium heat.
  11. Add 1 litre water and mix it well.
  12. Bring it to a boil.
  13. Now, add the cooked dal, 1/2 teaspoon salt and mix it well.
  14. Bring it to a boil again.
  15. Add 2 tablespoons coriander and mix it well.
  16. Add 2 tablespoons lemon jucie and mix it again.
  17. Cook for 3 - 5 minutes on medium heat.
  18. Remove it from heat and keep aside.
  19. Heat 1 tablespoon ghee in a pan, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 dry red chili, 5 curry leaves, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.
  20. Pour the tempering over the lemon rasam.
  21. Serve.