Lemon Ginger Rasam
A refreshing South Indian rasam made with lemon and ginger, featuring toor dal and tomatoes for a tangy and spicy flavor.
Ingredients
- 0.25 cup Toor Dal (Also known as split pigeon peas)
- 1 tsp Turmeric
- 2 units Tomatoes
- 4 units Green Chillies
- 3 tbsp Ghee
- 1 tsp Mustard Seeds
- 2 sprigs Curry Leaves
- 2 inch Ginger (One inch crushed, one inch sliced)
- 3 sprigs Coriander Leaves (Also known as cilantro)
- 1 unit Lemon (Juice extracted)
- 3 cups Water (Divided use)
- 1 pinch Salt (To taste)
More recipes using Lemon
Lemon Curry
A tangy and spicy lemon curry that can also be used as a pickle on the side of rice and some curry.
Lemon Rice with Coconut
A flavorful South Indian dish combining tangy lemon juice with aromatic spices and coconut, perfect for breakfast, lunch, or dinner.
Lemon Barley Water
A refreshing medicinal beverage made by infusing hot barley water with fresh lemon juice and rind, sweetened to taste. This traditional drink was used for its soothing and hydrating properties.
Lemon Barley Water
A refreshing, traditional summer beverage made by steeping pearl barley with lemon peel and sugar overnight. This cooling drink was popular in Victorian times and remains a pleasant, naturally sweet refreshment.
Instructions
- 1In a pressure cooker, combine the toor dal with one cup of water, a pinch of turmeric, and salt. Cook until the dal is soft, approximately 5 whistles.
- 2Chop the tomatoes and slit the green chillies. Once the dal is cooked, mash it and set aside the dal water.
- 3In a pan, heat the ghee and add mustard seeds. Once they crackle, add the green chillies, curry leaves, and crushed ginger. Sauté briefly, then add the chopped tomatoes and turmeric. Pour in one cup of water and cook until the tomatoes are soft.
- 4Add the mashed dal and reserved dal water to the pan. Mix well and add another cup of water. Bring to a boil, then add sliced ginger, curry leaves, and coriander leaves. Turn off the heat and let it rest for 5 minutes before adding lemon juice.
