Wednesday, February 27, 2008

Lemon Rasam

Lemon Rasam
1/2 cup toor daal
salt to taste

1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 red chilies
9-11 curry leaves
1 green chilies
1 small tomato, chopped

1 lemon
1 tbsp chopped cilantro/coriander leaves.

1. Pressure cook toor daal and keep aside.
2. Heat oil. Add all the ingredients for the tempering.
3. Add daal and 3-4 cups water. Add salt to taste.
4. Bring rasam to boil. Add more water if needed.
5. Switch off the gas. Add lemon juice and cilantro.
6. Serve hot.

Note -
1. The consistency should be "broth" like so add more water as needed.

This post is my contribution to Jihva:Lime/Lemon at The Spice Cafe by Coffee. Jihva series is started by Indira of Mahanandi.


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