Lemon dal rasam is a flavorful South Indian soup recipe prepared with cooked dal, tomato topped with lemon juice. Stepwise pictures and a video available for beginners.
This lemon dal rasam is a delicious wholesome dish paired with steamed rice. It has all the essential soup tastes like mild sour, spicy and salty.
Try this Elumichai paruppu rasam with sudu sadham(mashed hot steamed rice) and potato varuval for a soulful meal. As we add dal in this lemon rasam this can be consumed warm as soup along with a plate of salad or stir fry vegetables for a dieting healthy meal.
Ingredients½ Lemon juice (2 tbsp)
1 tsp Ghee or oil
½ tsp Mustard seeds
½ tsp Cumin seeds
¼ tsp Asafoetida (hing)
2 Red chillies
Few curry leaves
1 Tomato
3 cups water
¼ tsp Turmeric powder
¾ tsp Rasam powder (or sambar powder)
½ tsp Ginger minced
½ cup Toor dal (cooked & mashed)
1 tsp Salt (as per taste)
Cilantro (coriander leaves)
Method* Squeeze half lemon and extract the juice.
* Soak toor dal, pressure cook until soft, mash and keep ready. You can use leftover extra cooked dal.
* Heat ghee in a pan and temper with mustard seeds.
* Let mustard seeds crackle and add cumin seeds.
* Add red chillies and few fresh curry leaves.
* Put some asafoetida and saute quickly.
* Add chopped tomato and cook till soft.
* When tomatoes are soft add a cup of water.
* Next, add turmeric powder and rasam powder.
* Add ginger pieces and let the rasam boil fully for five minutes.
* Add cooked and mashed toor dal with two cups of water.
* Mix well, add required salt.
* Don't allow the rasam to boil. You can reduce the heat and cook for just two minutes until the froth gathers on top as shown below.
* Add coriander leaves and lemon juice finally.
* Switch off immediately.