Lemon Rasam Recipe

I am a huge fan of lemon. I try to use it as much as possible in my everyday cooking. Either in Salads / make squash / lemon rasam. :)  Why not, if you are in a place where there is summer for most part of the year, try using lemon in your everyday cooking. You will be able to see the difference. Lemon Rasam is another of my husband's favourite recipe. I remember the flavour this rasam used to have when made in my grandmother's eeya sombu. I continue to use an eeya sombu to make my rasam and the taste is really distinct.  The addition of ginger and lemon is what makes this so tasty and healthy. =P~

Preparation Time : 10 minutes
Cooking Time :25 minutes
Serves : 4

Ingredients

Tomato - 2 big
Salt - to taste
Asafoetida - 1/2 tsp
Green Chilli - 2, slit vertically
Ginger - 1" piece, cut into strips and minced
Curry Leaves - a few
Toor Dal - 1 tbsp pressure cooked
Water - 4 cups
Lemon Juice - from 2 / 3 lemons

For seasoning 

Ghee - 1/2 tbsp
Mustard - 1/2 tsp
Cumin / Jeera - 1/2 tsp
Coriander Leaves - 1 tbsp finely chopped

Procedure

1. Take a vessel / eeya sombu. Add 11/2 cups of water.
2. Chop the tomatoes. Put it in the vessel / eeya sombu and place on a flame on medium heat.
3. Add the asafoetida, half the curry leaves, salt, tomatoes, ginger and chillies.
4. Cook till the raw smell of tomato goes and it is cooked well.
5. Finally add the toor dal, water and bring to a boil
6. Add the chopped coriander leaves.
7. In a tadka pan, add the ghee, when it is hot, add the mustard, cumin and remaining curry leaves. Pour into the rasam immediately after it splutters.
8. Finally add the lemon juice to the rasam.
9. Close the rasam to retain the flavour