Rasam is a beautiful soup from South India, often served over dal. It’s protein-rich, but easy to eat as light dish. Fortunately, while a lot of authentic Indian curries are daunting to a lot of us, rasam is straightforward and quick to make.
Although there are a lot of ways you can make this dish, we’re going to show you how to make a lemon rasam.
A quick tip before we begin: It might be a soup, but when simmering be sure never boil the rasam as it will lose its flavor.
On to the recipe!
- 1/2 cup tor dal
- 2 Ripe Tomatoes, chopped
- 1 1/2 tspn Rasam Powder
- Ginger, finely chopped
- 1 Green chilli, slit
- 1 pinch Asafoetida
- 1/4 tspn Turmeric Powder
- A few Curry Leaves
- 1 pinch salt
- 2 tbsp Fresh Lemon juice
- 1 tsp Ghee
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- Coriander leaves, finely chopped
Soak dal in 1 cup of hot water for 15 minutes
Cook dal with a pinch of turmeric powder (save some) in a pressure pan until soft. Mash well and put to one side
Add a cup of water, the rest of the turmeric powder, rasam powder, tomatoes, green chilli, ginger, salt, and curry leaves
Bring to boil then simmer for 15 minutes
Mix in the cooked dal with a cup of water
Simmer further until you see froth forming on the top then remove from heat
Stir in lemon juice
Add the ghee, mustard seeds, cumin seeds, and curry leaves
Serve and garnish with coriander leaves