Lemon Rasam

A thin dal soup served as a starter in South Indian households.

Preparation time: 10 minutes
Cooking time: 1 hour

Serves: 6
Ingredients:
2/3 cup dry toor/ arhar dal (split pigeon peas)
½tsp turmeric
1tsp green chilies, stemmed, seeded, and minced
300g tomatoes, diced
¾tsp salt
2tsp ghee (clarified butter)
 
1tsp brown mustard seeds
½tsp asafetida powder
4-5 dried Madras chilies
10 curry leaves
½tsp cumin powder
½tsp ground black pepper
½tsp red chili powder
¼ cup lemon juice
1tbsp chopped coriander leaves, for garnish 
Recipe Method:
 
Combine dal with 4 cups water and turmeric in medium saucepan. Bring to a boil over medium heat. Reduce heat to medium- low, partially cover, and simmer 45 minutes. Remove to a blender or food processor, and blend until smooth. Measure, and return to saucepan. And enough water to make 5cups rasam.
Stir in ginger, chili powder, tomatoes, and salt, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer, stirring occasionally for 5 minutes.
Meanwhile, heat the ghee in a skillet over medium heat. Add mustard seeds, asafetida powder, red chili, curry leaves, cumin, and pepper. Cover, and heat 1 to 2 minutes, or until mustard seeds begin to pop. Pour into soup. Remove soup from heat, and stir in lemon juice. Garnish with chopped cilantro.  

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Author of the Recipe: reetika varshney

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