¼ cup toor dal

½ teaspoon turmeric powder

¼ cup chopped tomatoes

¼ teaspoon minced fresh ginger root

½ green chilli, finely chopped

¼ cup chopped fresh coriander

1 teaspoon rasam powder

½ teaspoon salt

1 teaspoon corn oil

¼ teaspoon asafoetida

2 to 4 curry leaves

1 dried red pepper

1 teaspoon mustard seeds

2 tablespoons fresh lemon juice


Preparation Methods:

Boil 3 cups of wter in a tall saucepan. Add toor dal and ¼ teaspoon turmeric powder. Reduce heat to medium and cook, uncovered, for about 30 minutes until dal becomes creamy. Set aside.

Transfer creamy dal to a saucepan over medium heat with 3 cups of warm water and add remaining ¼ teaspoon turmeric powder. Let it boil.

Add tomatoes and let cook for 2 to 4 minutes. Cooked tomatoes will blend well with creamy dal.

Add ginger, green chilli, and coriander to the dal mixture. Let simmer for about 2 minutes. Add rasam powder and salt and let them blend with the seasonings for another minute or two.

Heat oil in a small butter warmer. When oil is hot , but not smoking, add asafoetida, curry leaves, red pepper, and mustard seeds. When mustard seeds burst add to the above rasam mixture. Let rasam mixture. Let rasam mixture come to a boil.

Immediately remove from heat. Add the lemon juice and stir will.


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