Lemon Rasam By Ajsangi
Added to 2 cookbooks
This recipe has been viewed 1991 times
Tasty and tangy watery gravy made with dilute tur dal and tomato puree and lemon juice. A famous south indian recipe.
- Pressure cook the toovare dal with enough water and a pinch of turmeric powder and asafoetida.
- Allow the steam to escape before opening the lid.
- Keep the water aside.
- Heat the oil in a kadhai and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the asafoetida and ginger and saute for a minute.
- Add the dal water and bring to boil.
- Add 2 tsp of the grounded masala and boil for 3 minutes.
- Add the coriander and remove from the flame.
- Add the lemon juice and mix well.
- Serve hot.
This recipe was contributed by ajsangi on 29 Sep 2011
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