Lemon Rasam

I love rasam!. My grandma makes the best rasam powder that I've known. The rasam powder recipe has been passed down to many generations in our family.
Enough of my bragging and let's get to the meat, I mean Rasam!

 

What you need:

2 cups water
1 tsp rasam powder
1 green chilli slit
1 inch ginger, peeled and smashed with the back of your knife
1/4 tsp Hing
1/2 tsp turmeric powder
3/4 cup cooked toor dal
1/2 lemon juice, more for tang
1 tomato
cilantro and curry leaves

 

 

For the tempering:

 

1 tsp Ghee
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 red chilli

 

How I did it:

1. Pressure cook toor dal and keep aside.
2. In a vessel add 1 cup of water, rasam powder, turmeric powder, hing, slit green chilli, crushed ginger, tomato, salt to taste and cook for 10 -15 mins till the tomatoes are soft and the raw smell has gone.
3. Add 1 cup of water to the cooked toor dal and mix well with hand, tring to brak all the lumps of dal or with a spoon.
4. It should be nice and soupy.
5. Add it to the liquid from step 2
6. Let it come to a rolling boil.
7. Add cilantro and curry leaves and add salt if needed.
8. Turn off the heat.

In a pan, add ghee and temper the mustardseeds and cumin till they cracke. add it to the rasam.
Once the heat is off, add the juice from half a lemon. Don't boil  after adding the lemon as it may become bitter.

Drink as an appetizer on a cold day, if you're feeling under the weather or just enjoy with rice and vegetables on any day.

 

Try this and let me know how it tastes!