Out of many South Indian Rasams, this Lemon Rasam suits best for people when you are tired of spicy items yet do not want to fast. Especially the sick persons tongue will like this lemon rasam taste. Sick or healthy, once in a while it is good to have this lemon rasam. Preparation is quite easy consuming very little energy. Times when I need to go out, I would have pressure cooked only rice and dal thinking after returning I will do the rest. Sometimes returning will be late, during such one occasion I tried this recipe. Very simple to make, but good to taste. Just remember not to boil after adding lemon.
Lemon Rasam Ingredients:
- Moong Dal / Mung Beans – 1/2 cup
- Haldi / Turmeric Powder – 2 pinches
- Green Chillies – 3-4 slit length-wise
- Chopped Ginger – 1 small piece
- Curry leaves
- Coriander leaves / Cilantro
- Lemon Juice – 1 tsp
Oggarane or Tempering Ingredients:
- Ghee / Clarified Butter – 1 tsp
- Mustard seeds – 1/4 tsp
- Cumin Seeds / Jeera – 1/4 tsp
- Hing or Asafetida – 2 pinches
How To Make Lemon Rasam:
- Wash Moong Dal. Add a pinch of Haldi with water to the washed Moong Dal. Cook them in a pressure cooker until the dal is cooked well.
- Blend the cooked Dal with a blender or in a mixture grinder and keep aside.
- Take a vessel, pour 2 cups of water, add pinch of Haldi, Green chillies split length-wise, chopped Ginger, Curry leaves, Coriander leaves and Salt. Boil well until you can smell Chillies plus Ginger flavour. Once done, add blended Moong dal with some water. Again boil for 5 min and remove from the flame. Now add Lemon Juice to it.
Oggarane or Tempering Method:
- Take a Oggarane pan (small frying pan), heat Ghee and then add Mustard seeds. Once the seeds splutter, add Cumin seeds. Fry until cumin seeds splutter. Finally add Hing/Asafetida and remove from the flame.
- Finally add oggarane to the Rasam as shown in the image.
- Note: Do not add the Lemon Juice while Rasam is boiling. Do not reheat the Rasam either after adding lemon juice. If you do so, the rasam may taste bitter.