Lemon Rasam
One of the easiest, healthiest and tastiest rasams. Very little oil/fat, plenty of protein (toor dal) and loaded with vitamin c in the form of cilantro, green chilies, and lime/lemon juice, and packed with the healing digestive ginger. That’s the recipe in a nutshell!
Servings Prep Time
3cups 5 + 20minutes
Cook Time
10minutes
Servings Prep Time
3cups 5 + 20minutes
Cook Time
10minutes
Ingredients
  • 1/2cup cooked, mashed toor dal
  • 1medium juicy lime/lemonOnly use fresh juice. Concentrate not recommended
  • 1small piece of fresh ginger root
  • 1tsp Salt
  • 1tsp Oil/ghee
  • 1sprig Curry leavesomit if not available; optional
  • 1/2tsp Mustard seeds
Instructions
  1. MAsh the cooked toor dal, add about 2-3 cups of water, to a thin soupy consistency
  2. 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
  3. Heat oil in a pot/kadai, and add mustard seeds
  4. After the mustard seeds splutter, add the ginger, chilies, curry leaves if using and saute for just 1 minute
  5. Add the dal + water, and salt
  6. Boil for about 5-7 minutes, until frothy, add cilantro and add lime/lemon juice
  7. 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!