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