Lemon Rasam

Lemon Rasam is easy to prepare and is an appetizer.

Serves: Four

Cooking time: less than 30 minutes

Ingredients

• Lemon – 2 (juice)
• Green chilli – 3 no
• Curry leaves and coriander leaves – few
• Asafetida (hing) – 2 pinch
• Green gram split – 1/4 cup
• Tomato large – 1 no
• Turmeric powder – 1/4 tea spoon
• Cumin seeds (jeera) and Black pepper, coarsely powdered  – 1 tea spoon each
• Salt – according to taste

• For seasoning
  • Mustard – 1/2 teaspoon
  • Cumin seeds – 1/2 teaspoon
  • Ghee – 1/4 teaspoon
  • Curry leaves – few

Method

Step 1

• Boil the green gram in a pressure cooker, mash well, keep aside.
• Chop the tomatoes and slit chilli lengthwise.

Step 2

• In a pan, add 4 cups of water with slit green chilli, few curry leaves, chopped tomatoes, salt, hing, coarsely powdered cumin & pepper seeds and turmeric powder.
• Boil it for 5 to 7 minutes.
• Add 3 more cups of water, mashed green gram dal and heat it.
• Just before boiling add the coriander leaves and switch off gas burner.
• Do the seasoning in ghee and let it cool it for 15 minutes.

Step 3

• Now add lemon juice, mix well and now Lemon Rasam is ready. Can be served with rice or taken as a soup.

Tips:

• Lemon juice is to be added only after cooling down.
• Cumin seeds and black pepper must be in coarse powder form.