Lemon Rasam

Recipe by Cook's Hideout

South Indian soup made with dal, tomato and lemon. Freshly prepared spice powder gives the dish a nice kick and lots of flavor.

Ingredients

• 2 dal (tbspToor)
• 2 tomatoes (Medium , finely chopped or ground to a paste)
• ¼ tsp Turmeric
• to taste Salt
• 8 ~ 10 Curry leaves
• 2 tbsps cilantro (, finely chopped)
• 1½ tsps Cumin seeds
• ½ tsp Peppercorn
• 1 ~ 2 Chilies (Green)
• 1 tsp Mustard seeds
• ⅛ tsp Fenugreek Seeds (/ Menthulu)
• ¼ tsp Asafoetida (/ Hing)
• 1 red chili (Dry)

Method

1. Cook dal until mushy. Add 1/2cup water, mash well and keep aside.
2. Grind the ingredients for the spice powder.
3. In a bowl, add the chopped/ ground tomatoes, freshly ground spice powder, sambar powder, turmeric powder and salt. Stir in the cooked toor dal and cilantro.
4. In a small saucepan, heat 2tsp oil, add the mustard and fenugreek seeds and once the seeds start to splutter, add asafoetida, dry red chili and curry leaves.
5. Add the tomato-toor dal mixture and bring to a boil.
6. Turn off the heat and add the lemon juice. Sprinkle some cilantro and cover the pot and let sit for a few minutes before serving. Serve hot with steamed rice and curry.

View the recipe instructions at Cook's Hideout