Lemon dal rasam
My last update carried the new about the showers but looks like the rain Gods are still pondering either to shower are not and hence we are having cloudy days till now. Thats making ways to spicy hot soups and rasams. Recenly made this lemony dal rasam which was lovely to have on its own or with rice and a pepper papad. I am jumping straight into the recipe without much talking…
Lemon dal rasam
Toor dal – 1/4 Cup
Lemon juice – 4 Table spoons (if u want it more tart add more to match your taste)
Rasam powder – 2 teaspoons
Garlic – 1 pod
Turmeric – 2 pinches (divided)
Tomatoes chopped – 1/3 Cup
Curry leaves – 10
Coriander leaves chopped – 2 Table spoons
Pepper powder (optional) – 2 to 3 pinches
Asafoetida – 2 pinches divided
Mustard seeds – 1/4 teaspoon
Groundnut oil/ghee – 1 teaspoon
How to make it?
In a pressure cooker cook the toor dal with 2 cups of water, a pinch of turmeric powder, a pinch of asafoetida and a pod of garlic to 3 whistles. Once the cooker releases its pressure filter the dal water in a separate bowl. Mash the cooked dal well with a large spoon and add it to the water. Now add the remaining turmeric powder, tomatoes, curry leaves and salt to taste. In a thick bottomed kadai heat the oil and once smoking hot add the asafoetida and mustard seeds. Once the seeds splutter add the dal water mix to the kadai carefully. Mix well and check for the salt and adjust to your taste. Once the rasam is foamy add the rasam powder and let it boil just for 3-5 seconds. Switch off the stove and immediately add the lemon juice and chopped coriander leaves, mix well and cover the vessel. After a few minutes test for the tartness. If you want it more sour add lemon juice in teaspoons and check it after every addition. Also remember if you are going to have it after an hour or more keep it in mind the rasam becomes more sour as time passes and accordingly add the lemon juice. Serve it hot sprinkled with pepper powder with roasted bread slices for a light dinner or with piping hot rice and papad. Enjoy!
Note : If you are not using rasam powder roast one teaspoon of jeera and 1/2 teaspoon of pepper in a kadai and make it to a coarse powder.