- 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
How To Make:
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.
- Ghee / Clarified Butter – 1 tsp
- Mustard seeds – 1/4 tsp
- Cumin Seeds / Jeera – 1/4 tsp
- Hing or Asafetida – 2 pinches
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.