(Recipe by Sudha G Rao)
Rasam is a tasty dish common in Southern Indian states. However, there are several variations in Rasam. Lemon Rasam is one of them which can be had as a refreshing drink in cold winter. It\’s 11º Celsius in Bangalore. Everything is cold here, water, air… At this time, it is best to have a tasty, refreshing drink of lemon rasam.
Lemon Rasam and Ayurveda
Among the citrus fruits, lemon is one. However, according to Ayurvedic Science, the post metabolic effect of lemon turns the digested lemon\’s effect on the body. It turns into into a sweetening component or Madhura rasa. Therefore, lemon reduces Pitta Dosha in the body.
Ingredients to prepare Lemon Rasam
Toor Dal: 1 cup
Turmeric: 1/2 teaspoon
Tomato: 1 Medium size
Ghee: 1 teaspoon
Mustard seeds: 1 teaspoon
Green chillies: 1-3 nos.
Hing (Asafoedita): 1 pinch
Jeera (Cumin seeds): 1 pinch
Coriander powder: 1/2 teaspoon
Salt: as per taste preference
Curry leaves: 5-10 leaves
Coriander leaves: 15-20 nos.
Preparing Lemon Rasam
Pressure cook 1 cup Toor Dal (pigeon pea) with 3 cups water and 1/2 teaspoon turmeric powder added in it. Cook until the dal becomes soft. It usually takes upto 3 whistles for the dal to cook well.
Cut a medium sized tomato into small cubes and keep it aside. We will use this later.
In a pan, put a tablespoon each of ghee and mustard. when it splutters, add green chillis (1-3 depending on your taste preference) a pinch of hing (asafoetida), jeera (cumin), curry leaves and the tomato cubes and stir the mixture.
When tomato becomes soft, add the cooked toor dal and salt as per taste and bring the mixture to a boil.
Finally, add 1/2 teaspoon coriander powder, coriander leaves and squeeze juice of 1 lemon into the mixture and turn off the flame.
Voila! Your delicious and yummy lemon Rasam is ready to be served.
- Serve this as a refreshing drink before meals.
- Serve hot with freshly cooked rice and ghee.
— Mahesh Krishnamurthy (Recipe by Sudha G Rao)