Lemon rasam, is light on the tummy, it is spicy, tangy and can be had with steamed rice and ghee or can be had as soup. This lemon lentil soup is what you need in this weather.
Ingredients
¼ cup - Moong dal (dehusked mung beans)
1 tsp - Mustard seeds (rai)
1 sprig of curry leaves
½ pinch - asafoetida (hing)
2 - Green chillies
1 small sized onion
1 small sized tomato
1 tsp - Jeera
1 tsp - Black pepper
1 tsp - Turmeric (haldi)
Juice of one lemon, golf ball size
1 tsp - Jaggery (optional)
2 Tbsp - Ghee
Salt to taste
Coriander leaves to finish (optional)
Instructions
Wash the moong dal well. Pressure cook it with enough water till it is cooked well. I usually pressure cook it till the cooker lets out 3 whistles.
The dal has to be cooked really well.
Once the cooker has cooled down , mash the dal till it is completely smooth.
In a heavy bottom pan, heat 1 Tbsp ghee. Add mustard seeds to it and let it crackle.
Add hing and curry leaves and let it crisp up.
Keep the flame medium high. Add julienned onions and slit green chillies to this and cook till the onion becomes translucent and is soft.
Add tomatoes and cook it till it softens.
Add crushed jeera and black pepper to this and give it a good mix. Keep the flame on medium high only and keep stirring so the mixture doesn't stick to the bottom and burn.
Add turmeric and give it a good mix.
Add the mashed dal to it and 2 cups of water, salt and jaggery to this.
Let the rasam come to a boil and reduce in quantity to the right creamy, thin consistency. This should take 8 to 10 mins.
Add lemon juice and give let it boil for a minute. Switch off the flame and add the remaining ghee and coriander leaves.
Lemon Rasam is ready to be served
This rasam is supposed to be thin even when you have it with rice. The rice and rasam mixture is supposed to be runny.
Adjust lemon juice, salt and jaggery according to your liking.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/lemon-rasam-lemon-lentil-soup/