| Prep Time | 5 + 20 minutes |
| Cook Time | 10 minutes |
| Servings |
cups
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Ingredients
- 1/2 cup cooked, mashed toor dal
- 1 medium juicy lime/lemon Only use fresh juice. Concentrate not recommended
- 1 small piece of fresh ginger root
- 1 tsp Salt
- 1 tsp Oil/ghee
- 1 sprig Curry leaves omit if not available; optional
- 1/2 tsp Mustard seeds
Ingredients
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Instructions
- MAsh the cooked toor dal, add about 2-3 cups of water, to a thin soupy consistency
- Chop cilantro leaves; grate ginger; slit green chilies. Extract juice from lime/lemon and keep ready Alternately, mince the ginger, chilies in a mortar/pestle or a blender roughly
- Heat oil in a pot/kadai, and add mustard seeds
- After the mustard seeds splutter, add the ginger, chilies, curry leaves if using and saute for just 1 minute
- Add the dal + water, and salt
- Boil for about 5-7 minutes, until frothy, add cilantro and add lime/lemon juice
- Rasam is ready! Adjust salt and lime juice to taste. Serve with rice and a vegetable like roasted baby potatoes, or as a soup.
Recipe Notes
Variations:
Some recipes call for adding tomatoes for extra tang, and some rasam powder.
I stick with the fresh and basic ginger, chili and lemon/lime juice and it's wonderful, quick and tangy!
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