Lemon rasam

Lemon rasam:-

This is again a very huge favorite in our house.
It is a compulsory dish in each Iyengar's house on Dwadasi.

Ingredients:
 1/2 cup Toor dal
 Juice from 1/2 a lemon.
 1 tsp Rasam powder.( see my earlier blog)
1/2 inch ginger.
1 green chilli
1 medium sized tomato
a sprinkle of hing powder
1/4 tsp turmeric powder

To garnish
1 tsp ghee
1/2 tsp mustard
1 sprig curry leaves
a handful of fresh coriander leaves
a pinch of Hing powder.

Wash the dal and add  the turmeric and water .
Place in pressure cooker  and let it cook for 4,5 whistles so that the dal is well cooked.
 Once cool, take it out and mash the dal nicely .
Slit the green chilli. Dice the tomato. skin and scrape the ginger.
In a vessel, add the mashed dal, chilli, tomato, ginger and Rasam powder, 4,5 curry leaves and a sprinkle of hing powder along with salt.
Let it simmer till the tomato pieces become soft.
Take it off the fire and  let it cool a little.
 Meanwhile heat a pan, add ghee and add the mustard seeds. once the splutter, switch off and add hing and curry leaves and pour it on the rasam.

Add the lemon juice, mix well and  sprinkle coriander leaves and serve  with hot steamed rice and ghee.
Note: This Rasam should not reheated as the lemon juice  will turn bitter.

This Rasam  Rice tastes great with Pudalangai kootu and roasted appalam.

Daal for Lemon Rasam on the boil

Lemon rasam