Lemon Rasam - Lemon and Lentils soup

Simple Lemon Rasam/ Soup. 

Rasam is a kind of soup from south of India, which is served with rice, usually as a second course of a three course meal. There are so many varieties of rasam like pepper rasam, pineapple rasam, lemon and dhal.
Rasam is light, tangy, tastes great. But making a rasam is all about the proportion and timing. Do not over boil and do not add too much or too less ingredients.
I am adding a simple lemon rasam recipe....I am sure you like it.
how to make lemon rasam


1 medium sized lemon.

Quarter cup of Toor Dhal, pressure cooked with 2 cups of water and drop of oil.
If you do not have pressure cooker, please check this post for cooking dhal without pressure cooker.

1 medium sized tomato. - Hand crush the tomatoes and add 1 cup of water.
1 green chili
2 garlic cloves
Asafoetida half a tsp. 
Turmeric powder - half a tsp.  
Olive oil or sessame oil - 1 tbsp

Masalas to powder:

The powdered masalas should amount to 2 tsp. 
Add less than half a tsp of pepper, cumin, coriander seeds, fenugreek seeds.
dry roast all these ingredients and powder them in a blender. 

For Seasoning:

Mustard, dry red chili(optional), fenugreek seeds, cumin seeds.

For garnish:

Coriander leaves and curry leaves.

Making of Lemon Rasam:

Temper  mustard, cumin, chili, fenugreek seeds in 1 tbsp of hot oil.

Add pressure cooked toor dhal with dhal boiled stock water.

Crush the tomatoes by hand and add them to the dhal water. 

Add 1 medium sized green chili and garlic cloves.
Add Turmeric powder and  Asafoetida

Dry roast all the masalas to powder.

Add 2 tsp of the powdered masalas

Rasam is getting ready on medium low.

When rasam starts to boil but not boiling. Just before boiling you can see small bubbles from the corner and rasam becomes little frothy.
Remove rasam from heat and change to a different bowl, to stop the rasam from cooking

Let the rasam cools down. When it is luke warm, add the lemon juice. 
When ever you are cooking with lemon juice, whether it is a piccata or rasam, add the lemon juice in the end, because the over cooking the juice can turn it bitter.
Garnish with coriander and curry leaves.

Enjoy hot lemon rasam with hot steam rice.


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.