Lemon Rasam By Ajsangi


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Tasty and tangy watery gravy made with dilute tur dal and tomato puree and lemon juice. A famous south indian recipe.

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Lemon Rasam By Ajsangi recipe - How to make Lemon Rasam By Ajsangi

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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3 cups toovar (arhar) dal
1/2 tsp turmeric powder (haldi)
2 tsp chopped ginger (adrak)
4 to 5 curry leaves (kadi patta)
2 to 3 green chillies , chopped
2 pinches of asafoetida (hing)
salt to taste
1 tbsp lemon juice

To Be Roasted and Grounded Into A Smooth Powder
1 whole dry kashmiri red chilli
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
  1. Pressure cook the toovare dal with enough water and a pinch of turmeric powder and asafoetida.
  2. Allow the steam to escape before opening the lid.
  3. Keep the water aside.
  4. Heat the oil in a kadhai and add the mustard seeds and cumin seeds.
  5. When the seeds crackle, add the asafoetida and ginger and saute for a minute.
  6. Add the dal water and bring to boil.
  7. Add 2 tsp of the grounded masala and boil for 3 minutes.
  8. Add the coriander and remove from the flame.
  9. Add the lemon juice and mix well.
  10. Serve hot.

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This recipe was contributed by ajsangi on 29 Sep 2011

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