Rasam is common item in all South Indian homes. You can prepare Lemon rasam in a jiffy. It is easy and also delicious. During lemon season I prepare this rasam often. It goes well with hot steaming rice and any vegetable curry or stir fry. Since lemon is used, tamarind is not needed for this rasam.
Toor dal -1/4 cup (Soak it in a cup of warm water)
Rasam Powder -1 1/2 tsp
Ginger -small bit (crushed or finely chopped)
Green chillies -1 (slit it )
Asafoetida -a pinch
Turmeric Powder -1/4 tsp
Curry Leaves - few
Fresh Lemon juice -2 tbsp +1 tsp
Coriander leaves - finely chopped for garnishing
Salt as needed
For the seasoning
Ghee -1 tsp
Jeera seeds -1/4 tsp
Mustard seeds-1/4 tsp
Pressure cook toor dal until soft and mash it well.(you can soak tur dal in a cup of warm water for 20 minutes before cooking to save cooking time and energy)
Take a cup of water, add chopped tomatoes, turmeric powder, rasam powder, green chilli, ginger, hing and curry leaves.
Simmer and boil until the raw flavour goes.(it will take approximately 15 minutes)
Mix cooked toor dal with needed water (1/2 -3/4 cup of water ) and add it to the rasam.
Do not boil rasam too much as it will loose its taste.
Switch off when froth starts forming at the top. Add lemon juice to the rasam and switch it off.
Heat a tsp of ghee and season the rasam with the ingredients for seasoning.
Garnish with coriander leaves. Enjoy!.
Note - If you do not have rasam powder, you can use sambar powder also. Find more South Indian Rasam Recipes