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!

How to Make Rasam
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Rasam is a beautiful soup from South India, often served over dal. Learn how to make lemon rasam with this easy recipe.
Servings: 2 people
  • 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
  1. Soak dal in 1 cup of hot water for 15 minutes
  2. Cook dal with a pinch of turmeric powder (save some) in a pressure pan until soft. Mash well and put to one side
  3. Add a cup of water, the rest of the turmeric powder, rasam powder, tomatoes, green chilli, ginger, salt, and curry leaves
  4. Bring to boil then simmer for 15 minutes
  5. Mix in the cooked dal with a cup of water
  6. Simmer further until you see froth forming on the top then remove from heat
  7. Stir in lemon juice
  8. Add the ghee, mustard seeds, cumin seeds, and curry leaves
  9. Serve and garnish with coriander leaves

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