Lemon Rasam with Ghee Tadka

Name: Lemon Rasam with Ghee Tadka
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/4 cup Toor dal; 1/4 cup Moong dal; 2 tbsp Lemon juice; 1/2 tsp Cumin seeds; 1/2 tsp Black pepper; 2 cloves Garlic; 6 leaves Curry leaves; 1 Dried red chili; 1 tbsp Ghee; 500 ml Water; 1 tsp Salt; 1 tbsp, chopped Coriander leaves

Suchitra S(Radhika S) @Suchi2019

India

#CA26
It is a comfort food often made without tamarind, providing a refreshing citrus twist. It acts as an excellent appetizer or digestive, served with rice or enjoyed as a hot soup.

Suchitra S(Radhika S) @Suchi2019

India

#CA26
It is a comfort food often made without tamarind, providing a refreshing citrus twist. It acts as an excellent appetizer or digestive, served with rice or enjoyed as a hot soup.

Saved

Ingredients

15 min

2 servings

1/4 cupToor dal
1/4 cupMoong dal
2 tbspLemon juice
1/2 tspCumin seeds
1/2 tspBlack pepper
2 clovesGarlic
6 leavesCurry leaves
1Dried red chili
1 tbspGhee
500 mlWater
1 tspSalt
1tbsp, chopped Coriander leaves

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Steps

15 min

1

Pressure cook toor dal and moong dal with water until soft, then mash well.
2

Crush cumin seeds, black pepper, and garlic together using a mortar and pestle to make a paste.
3

Heat ghee in a pan, add the cumin-pepper-garlic paste, curry leaves, and dried red chili. Sauté until aromatic.
4

Add the cooked dal to the pan, mix well, and add more water to reach rasam consistency.
5

Add salt and bring to a gentle boil for a few minutes.
6

Turn off the flame, add lemon juice, and mix well.
7

Garnish with coriander leaves and serve hot.
8

Enjoy.