alexandermerlyn kitchen receipes - LEMON RASAM
LEMON RASAM
INGREDIENTS
Toor Dal - 1/4 cup
Ginger - 1 Tbsp
Garlic Pods - 4
Tomatoes - 2
Rasam Powder - 2 Tsps
Turmeric Powder - 1/4 Tsp
Pepper Powder - 2 Tsps
Coriander Leaves - 1/4 cup
Lemon Juice - 2 Tbsps
Asafoetida - A Pinch
Ghee - 2 Tbsps
Salt - To Taste
INGREDIENTS TO TEMPER
Mustard Seeds - 1 Tsp
Curry Leaves - 2 Sprigs
Ghee - 2 Tbsps
METHOD
Soak toor dal in water for 30 minutes
Pressure cook toor dal with garlic pods turmeric powder and salt to taste until soft
Once done and warm mash toor dal a little and set aside
Chop coriander leaves and set aside
Heat ghee in a pan and add slit green chillies crushed ginger and tomatoes
Sauté until tomatoes are soft and raw smell is no more
Add rasam powder pepper powder asafoetida and salt to taste
Now add in the mashed toor dal along with the water
Simmer for 10 minutes adding more water if necessary
Add fresh lemon juice and remove pan from stove
In another pan temper mustard seeds and curry leaves
Pour tempered ingredients over the rasam garnish with chopped coriander leaves and a slice of lemon
Serve hot with white rice
Notes:
Never allow the rasam to boil after adding the lemon juice
Adjust spices to suit your taste
INGREDIENTS
Toor Dal - 1/4 cup
Ginger - 1 Tbsp
Garlic Pods - 4
Tomatoes - 2
Rasam Powder - 2 Tsps
Turmeric Powder - 1/4 Tsp
Pepper Powder - 2 Tsps
Coriander Leaves - 1/4 cup
Lemon Juice - 2 Tbsps
Asafoetida - A Pinch
Ghee - 2 Tbsps
Salt - To Taste
INGREDIENTS TO TEMPER
Mustard Seeds - 1 Tsp
Curry Leaves - 2 Sprigs
Ghee - 2 Tbsps
METHOD
Soak toor dal in water for 30 minutes
Pressure cook toor dal with garlic pods turmeric powder and salt to taste until soft
Once done and warm mash toor dal a little and set aside
Chop coriander leaves and set aside
Heat ghee in a pan and add slit green chillies crushed ginger and tomatoes
Sauté until tomatoes are soft and raw smell is no more
Add rasam powder pepper powder asafoetida and salt to taste
Now add in the mashed toor dal along with the water
Simmer for 10 minutes adding more water if necessary
Add fresh lemon juice and remove pan from stove
In another pan temper mustard seeds and curry leaves
Pour tempered ingredients over the rasam garnish with chopped coriander leaves and a slice of lemon
Serve hot with white rice
Notes:
Never allow the rasam to boil after adding the lemon juice
Adjust spices to suit your taste
ALEXANDERMERLYN
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