LEMON RASAM

Lemon rasam really tastes yummy and can be make in a jiffy.  We use lemon in place of tamarind for the sourness.  I generally grind tuvar dal, tomatoes and curry leaves together for this as it enhances the flavour and this way my little ones takes both tomato and curry leaves (both are so healthy and I have seen people pick these two out… that list includes me too).

INGREDIENTS
Tuvar Dal	1/2 cup
Tomato	2 medium
Curry Leaves	1 sprig
Asafoetida	A generous pinch
Rasam Powder	1 1/2 tsp
Salt	To taste
Lemon Juice	1 tbsp (or juice of 1 whole lemon)
Water	2 cups
Ghee	1 tsp
Mustard Seeds	1/2 tsp
Jeera	1/4 tsp
Whole Red Chilli	1
Fresh Coriander Leaves	1 tsp

 

METHOD

• Grind together tuvar dal, tomato and curry leaves.  Take it out in a vessel.
• Add two cups of water to this puree, salt, asafoetida and rasam powder.  Let it boil for about 8 – 10 minutes.
• Remove from fire and let it cool for about 10 minutes before adding the lemon juice.
• In the meanwhile, prepare temper.  Heat oil in a small pan, crackle mustard seeds, jeera and whole red chilli, then add it to the rasam.
• After 10 minutes, add lemon juice and mix well.
• Garnish with fresh coriander leaves and serve hot with rice.