Traditional Lemon Rasam
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The traditional south indian tomato rasam made tangy by adding lemon juice.
- In a pressure cooker, add the cooked dal and add enough water to make a mixture of thin consistency.
- Add the ginger, green chillies and tomatoes along with salt, turmeric powder and asafoetida and mix well.
- Pressure cook for 1 whistle and cool.
- Heat the ghee in a small pan and add the mustard seeds.
- When the seeds crackle, add the grounded powder and coriander and pour this to the dal mixture and mix well.
- Add the lemon juice and mix well.
- Serve hot.
This recipe was contributed by chitvish on 29 Sep 2011
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