Lemon Rasam
This is one delicious rasam variety which does not have a tamarind base. That's because, it gets its tanginess from freshly squeezed lemon juice, to be added towards the end.
It tastes great over a bed of steaming white rice, topped with ghee, with some stir fry on the side.
The added bonus of this rasam, apart from its lovely aroma and taste, is that it can be made in no time. There is not much fuss involved, with respect to the number of ingredients, as well.
Proceeding to the recipe,
Ingredients:
Toor dal- 1/4 cup
Tomato- 1 (roughly chopped)
Green chillies- 1 to 2 (finely chopped)
Rasam powder- 2 tsps( home made or store bought)
Lemon juice-2 tablespoons (adapt the quantity of the lemon juice to the level of tanginess that you would prefer)
Asafoetida- a small pinch
Salt- to taste
Ghee- 2 tsps
Notes:
After rinsing the toor dal, soak it for at least 2 hours, if possible. A longer soaking time helps in reducing the level of anti nutrients, like phytates and lectins, found naturally in grains and lentils. Soaking for a longer period also offers the benefits of enhanced bio availability of nutrients, as well as lesser cooking time.
Spices for seasoning:
Mustard seeds - 1 tsp
Cilantro (for garnish)
Preparation
Presssure cook the toor dal. Mash the cooked dal with the back of a ladle, for a smoother texture. Keep aside.
In a vessel, add 2 cups of water, chopped tomatoes, green chillies, rasam powder and salt. Let this boil for a couple of minutes, until the raw smell of the rasam powder is gone.
Add some water to the mashed toor dal,if it appears on the thicker side. Add this to the rasam.
Give a good stir,so that all flavors come together. Boil this for a couple of minutes, until you see a thin frothy layer appearing on the surface of the rasam. This is an indication that you can turn off the stove. Rasam cooked for long beyond this stage, will not retain its original flavor.
In a separate frying pan, add 2 tsps of ghee. Add the mustard seeds, and once it splutters, add this seasoning to the rasam. Add some chopped cilantro for garnish.
Once the rasam has slightly cooled down, add 2 tbsps of freshly squeezed lemon juice, and stir well.
Keep covered, until ready to serve.
Serve with hot rice and some yummy vegetable curry of your choice. Tastes heavenly with sutta appalam and papads too.
Notes
1. Do not reheat the rasam, after adding lemon juice, as this might cause the rasam to turn slightly bitter.
2. This rasam can be prepared without the rasam powder also.
3. You could add in some finely grated ginger for added flavor. If adding ginger, add it in the beginning with the other ingredients, and let it boil for a while, so that the ginger flavor gets infused in the rasam.
Lemon Rasam |
This is one delicious rasam variety which does not have a tamarind base. That's because, it gets its tanginess from freshly squeezed lemon juice, to be added towards the end.
It tastes great over a bed of steaming white rice, topped with ghee, with some stir fry on the side.
The added bonus of this rasam, apart from its lovely aroma and taste, is that it can be made in no time. There is not much fuss involved, with respect to the number of ingredients, as well.
Proceeding to the recipe,
Ingredients:
Toor dal- 1/4 cup
Tomato- 1 (roughly chopped)
Green chillies- 1 to 2 (finely chopped)
Rasam powder- 2 tsps( home made or store bought)
Lemon juice-2 tablespoons (adapt the quantity of the lemon juice to the level of tanginess that you would prefer)
Asafoetida- a small pinch
Salt- to taste
Ghee- 2 tsps
Notes:
After rinsing the toor dal, soak it for at least 2 hours, if possible. A longer soaking time helps in reducing the level of anti nutrients, like phytates and lectins, found naturally in grains and lentils. Soaking for a longer period also offers the benefits of enhanced bio availability of nutrients, as well as lesser cooking time.
Spices for seasoning:
Mustard seeds - 1 tsp
Cilantro (for garnish)
Preparation
Presssure cook the toor dal. Mash the cooked dal with the back of a ladle, for a smoother texture. Keep aside.
In a vessel, add 2 cups of water, chopped tomatoes, green chillies, rasam powder and salt. Let this boil for a couple of minutes, until the raw smell of the rasam powder is gone.
Add some water to the mashed toor dal,if it appears on the thicker side. Add this to the rasam.
Give a good stir,so that all flavors come together. Boil this for a couple of minutes, until you see a thin frothy layer appearing on the surface of the rasam. This is an indication that you can turn off the stove. Rasam cooked for long beyond this stage, will not retain its original flavor.
In a separate frying pan, add 2 tsps of ghee. Add the mustard seeds, and once it splutters, add this seasoning to the rasam. Add some chopped cilantro for garnish.
Once the rasam has slightly cooled down, add 2 tbsps of freshly squeezed lemon juice, and stir well.
Keep covered, until ready to serve.
Serve with hot rice and some yummy vegetable curry of your choice. Tastes heavenly with sutta appalam and papads too.
Notes
1. Do not reheat the rasam, after adding lemon juice, as this might cause the rasam to turn slightly bitter.
2. This rasam can be prepared without the rasam powder also.
3. You could add in some finely grated ginger for added flavor. If adding ginger, add it in the beginning with the other ingredients, and let it boil for a while, so that the ginger flavor gets infused in the rasam.
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