Lemon Rasam

If eating too much of tamarind does not appeal to you, think of lemon rasam. There is something appealing about this clear, light, tangy lemon rasam that I prepare it often. If you have Toor Dal water with you, this Rasam will not take more than 15 mts of cooking.

Ingredients

1 inch ginger - 2 pieces

Slit green chillies - 2

Tomatoes - 2

1/2 tsp Turmeric powder

1/2 tsp hing / asofetida

Salt to taste

1 tsp Sambar/ Rasam powder

2 cups Toor dal water

1 cup plain water

1 tbsp lemon juice or 2 lemons ( quantity varies according to your taste)

Method

1) Remove the outer skin of ginger. Now smash the ginger (place ginger on a flat surface and gently slam it)

2) Place 1 cup of water in a pan and keep it on low flame. Add smashed ginger, chopped tomatoes, green chillies, turmeric powder, Rasam powder, hing and a bit of salt to the water.

3) Bring it to a boil and let it keep boiling until the quantity reduces by 50% (take care that you do not burn it)

4) Once the quantity reduces by 50%, add dal water and keep it in low flame. Once you see lather forming, it is time to switch off the flame.

5) Add lemon juice and season with chopped coriander leaves. Serve with hot, plain rice.

~Note

Add lemon only after switching off the stove , otherwise it would turn  bitter.