Tamil Nadu

Lemon rasam

Name: Lemon rasam
Total time: 30 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1/4 cup toor dal (split pigeon peas); 1/4 tsp turmeric (ground turmeric); 3 1/4 cups divided water; 1 medium chopped tomato; 1 inch crushed ginger; 2 slit green chilli; 1/2 tsp crushed black pepper; 1 tsp divided cumin seeds; a pinch asafoetida; Salt, to taste; 2 tsp ghee; 1/2 tsp mustard seeds; 1 sprig curry leaves; Lemon juice, juice of 1 large lemon; a handful chopped coriander leaves (cilantro)

Ginger, pepper and a squeeze of lemon at the very end. A tumbler of sunshine.

30 minTime

4 gProtein each

mildSpice

Rasam means essence3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

83kcalsame

4 gproteinsame

3 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¼ cup

Turmeric (ground turmeric)¼ tsp

Water3¼ cups, divided

Tomato1 medium, chopped

Ginger2.5 cm, crushed

Green chilli2, slit

Black pepper½ tsp, crushed

Cumin seeds1 tsp, divided

Asafoetidaa pinch

Saltto taste

Ghee2 tsp

Mustard seeds½ tsp

Curry leaves1 sprig

Lemon juicejuice of 1 large lemon

Coriander leaves (cilantro)a handful, chopped

Method

5 steps

1Pressure cook the toor dal with turmeric and 1 cup water for 3 whistles. Let the pressure release naturally, mash well and add 2 more cups of water.
2In a separate pot, boil the tomato, ginger, green chillies, pepper, half the cumin (crushed), asafoetida and salt with the remaining water.
3Add the dal water and heat until frothy. Do not let it boil.
4Heat the ghee, add mustard, the rest of the cumin and curry leaves, and pour into the rasam.
5Let it cool for 2 minutes, then stir in the lemon juice and coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Lemon rasam

Ginger, pepper and a squeeze of lemon at the very end. A tumbler of sunshine.

30 minTime

4 gProtein each

mildSpice

Rasam means essence3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

83kcalsame

4 gproteinsame

3 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¼ cup

Turmeric (ground turmeric)¼ tsp

Water3¼ cups, divided

Tomato1 medium, chopped

Ginger2.5 cm, crushed

Green chilli2, slit

Black pepper½ tsp, crushed

Cumin seeds1 tsp, divided

Asafoetidaa pinch

Saltto taste

Ghee2 tsp

Mustard seeds½ tsp

Curry leaves1 sprig

Lemon juicejuice of 1 large lemon

Coriander leaves (cilantro)a handful, chopped

Method

5 steps

1Pressure cook the toor dal with turmeric and 1 cup water for 3 whistles. Let the pressure release naturally, mash well and add 2 more cups of water.
2In a separate pot, boil the tomato, ginger, green chillies, pepper, half the cumin (crushed), asafoetida and salt with the remaining water.
3Add the dal water and heat until frothy. Do not let it boil.
4Heat the ghee, add mustard, the rest of the cumin and curry leaves, and pour into the rasam.
5Let it cool for 2 minutes, then stir in the lemon juice and coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lemon rasam

Make it your way

Ingredients

Method

Lemon rasam

Make it your way

Ingredients

Method

Make it a meal