Thursday, April 4, 2013


I learnt this recipe from my MIL who is an expert in cooking different varieties of rasams.This is a nice variation to the usual dhal rasam.The addition of green chilli adds a unique flavor.My MIL usually prepares this using moong dhall instead of toor dhal

Lemon rasam

Cooked toor dhal: 2 tablespoon
Lemon: 1 large
Tomato: 1/2 medium
Green chillies: 1 or 2
Salt: 3/4 tsp
Asafoetida: a generous pinch
Curry leaves: a sprig

To grind
Pepper: 1 tsp
Jeera(Cumin seeds): 1 tsp

For tempering
Oil: 1 tsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/4 tsp (Optional)

  1. Cook the dhal with enough water.
  2. Powder pepper and cumin seeds together
  3. Chop the tomato and slightly mash it with hands
  4. Boil 2 cups of water with turmeric, salt, hing and tomato and slit green chillli
  5. Boil this for around 10 minutes in low flame
  6. Add cooked the cooked dhal and add pepper jeera powder and increase the flame to high
  7. Then add coriander leaves. Switch off the flame immediately when you see the bubbles
  8. Add the lemon juice
  9. Heat 1 tsp of oil in a pan and add mustard seeds & cumin seeds. Once it starts spluttering pour this into the rasam

Step by Step pictures
Lemon rasam
Mash the tomatoes

Lemon rasam
Add chilli, curry leaves

Lemon rasam
Add water, tumeric, salt and boil

Lemon rasam
Add cooked dhal and pepper jeera powder

Lemon rasam
Switch off once it bubbles up and add lemon juice