Friday, November 26, 2010

Lemon Rasam

Drop the tamarind and still bring on the tangy taste. Lemon rasam brings in the flavor of green chillies and ginger along with the goodness of tuvar dal. Goes well with rice, pappadums and spicy potato curry. Or simply, have it as a hot soup. Perfect for these chilly winter evenings.

Ingredients
3 cups of water
½ inch ginger mashed
2 green chillies, slit
1tsp turmeric powder
2 tbsp of boiled tuvar dal
2 medium sized tomatoes
1tsp ghee
1tsp mustard seeds
1tsp cumin seeds
A small piece of jaggery
2 small lemons
Chopped coriander leaves for garnishing.

To prepare
In a vessel, bring water to boil. Add turmeric powder, chopped tomatoes, green chillies, ginger, jaggery and salt to taste. Bring to boil on medium flame. After 7-8 minutes (after the tomatoes have cooked well), add dal and add water to bring to rasam consistency. After a lather-like foam appears on top, switch off flame. Take a small pan, add ghee, mustard seeds and cumin seeds. Once it splutters, switch off flame. Pour over rasam. Garnish with chopped coriander seeds. Finally, add the juice of two lemons and stir lightly. Piping, hot rasam is ready to serve.

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