Lemon Rasam
Lemon Rasam is a light, tangy South Indian soup that combines the zestiness of fresh lemon juice with aromatic spices. Known for its soothing and digestive properties, this rasam is often enjoyed as a comforting side dish or as a soup on its own. Made with simple ingredients, it’s a quick and nutritious addition to any meal.
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Ingredients
- 1 tbsp Olive Oil or coconut oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/2 tbp Turmeric Powder
- 1/4 tsp Kashmiri Red Chilli Powder adjust to taste
- 1 Tomato medium-sized, diced
- 1/4 cup Toor Dal (pigeon peas)
- 2 cups Vegetable Broth or water
- 1/2 tsp Tamarind Paste
- Salt to taste
- 1 Lemon juiced
- 1/2 tsp Pepper
- Fresh Coriander for garnish
- Curry Leaves optional
- Hing (asafoetida) a pinch for extra flavor
Instructions
Cook the Toor Dal:
- Begin by rinsing the toor dal thoroughly. In a pressure cooker or a saucepan, cook the dal with 2 cups of water until soft and fully cooked (about 4–5 whistles in a pressure cooker).
Prepare the Rasam Base:
- Heat oil in a large saucepan over medium heat. Add the mustard seeds, cumin seeds, and curry leaves (if using). Once the mustard seeds begin to splutter, add the chopped tomato and sauté until softened (about 3–4 minutes).
Add the Spices:
- Stir in the turmeric powder, red chili powder, and salt. Mix well and cook for another minute to release the flavors of the spices.
Add Tamarind and Cook:
- Add the tamarind paste and the cooked toor dal to the saucepan. Pour in about 2 cups of water and bring to a boil. Let it simmer for about 10 minutes, allowing the flavors to meld together.
Finish with Lemon Juice and Pepper:
- Once the rasam is cooked, remove from heat and stir in the fresh lemon juice and pepper. Adjust the seasoning as needed by adding more salt or chili powder.
Garnish and Serve:
- Garnish with fresh coriander leaves and serve hot with rice or as a standalone soup.